Jenna Rae Cakes shared with us this delicious recipe for Lemon Crinkle Cookies from their second book Jenna Rae Cakes at Home by Ashley Kosowan and Jenna Hutchinson. If you’ve ever wondered what makes a crinkle cookie’s signature cracked look, the answer is simple—it’s the sugar coating! Rolling the balls of cookie dough in granulated or powdered sugar dries out the tops of the cookie before the inside sets. As the cookie bakes and expands, the dry surface starts to crack, creating the cookie’s unmistakable look.
Lemon Crinkle Cookies
Makes 20 cookies
Ingredients:
Lemon Crinkle Cookies
- 1 cup icing sugar
- 1½ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 3 tablespoons lemon zest
- ½ teaspoon fresh lemon juice 1 egg
- ½ teaspoon pure vanilla extract
- 1¾ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Lemon Glaze
- 1 cup icing sugar
- 3 tablespoons lemon juice
- 2 to 4 drops bright yellow gel food colouring
- JRC Diamond Edible Glitter or edible iridescent glitter
Directions:
Lemon Crinkle Cookies
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the icing sugar in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar and butter on medium-high speed for 4 minutes, until light and fluffy. Reduce the speed to low. Add the lemon zest and juice. Mix on medium-high speed for 1 minute. Scrape the bottom of the bowl with a spatula. Add the egg and vanilla. Mix until incorporated. Scrape the bottom of the bowl. Add the flour, baking powder, baking soda, and salt and mix on low speed until just combined.
- Using a medium scoop, scoop the cookies and then roll them in the icing sugar. Arrange the cookies 1 to 2 inches apart on the prepared baking sheets. Use the base of a measuring cup to flatten the tops of the cookies (see Baker’s Tip).
- Bake for 5 to 7 minutes, or until the edges of the cookies begin to brown. Let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Lemon Glaze
- In a small bowl, whisk together the icing sugar, lemon juice, and food colouring until smooth. Use a spoon to drizzle a small amount of glaze over each cookie. Sprinkle immediately with edible glitter.
- Store in an airtight container at room temperature for up to 7 days or in the freezer for up to 1 month.
Baker’s Tip: Using a measuring cup to press the cookies ensures the icing sugar doesn’t dissolve. If you use your hand and find that the sugar dissolves, sift a little more icing sugar over top of the pressed cookies before baking.
