what is a crinkle cookie?
Crinkled cookies, are cookies that have more ridges, and baking lines in them. These lines are often brought out by powdered sugar.
The key to making the perfect crinkled cookies include:
- coating the cookies in either form of sugar (powdered or cane).
- allow the cookies to harden.
A lot of the time, people reach for a cookie before they have cooled. That makes them warm, soft and delicious, but often times, the crinkling of the cookie takes place after the baking.
This allows the cookies to crinkle and be exposed to more dry air, rather than the heat of the oven.
We also like to sprinkle on a little extra powdered sugar after they bake, to give them that stunning look, if the previous powdered sugar has baked into the cookie.
watch how to make another delicious spring dessert, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.
Our Pineapple Dole Whips are one of our most popular recipes on this site. It’s not hard to tell why. It is the perfect creamy dessert, you are sure to love.
Looking for more cookie recipes? Here are a few of our favorite:
Peanut Butter Oreo Cookies
Kit Kat Cookies
Frosted Banana Cookies
Rolo Cookies
Cookies and Cream Cookies
Lemon Crinkle Cookie Recipe
Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 whole egg
- 1 teaspoon lemon zest, (I didn't add this because I didn't have a lemon and they were still perfect!)
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups all-purpose flour
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Grease light colored baking sheets with non stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.
- Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non stick darker baking tray, reduce baking time by about 2 minutes.
Notes
- coating the cookies in either form of sugar (powdered or cane).
- allow the cookies to harden.
Nutrition
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| We added a little powdered sugar on top for some extra flair! Mmm! |
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