Lemon Crinkle Cookies

Who I am
Joel Fulleda

wikipedia.org, lonelyplanet.com

Author and references


Lemon Crinkle Cookies, the very famous "crumpled" cookies, are American origin cookies from the 30s, with a typical rustic and cracked appearance, but with a very soft consistency that conquers at the first bite. 

They are very simple sweets to make. They are based on flour, eggs, sugar, juice and lemon peel: real small balls that swell in the oven forming cracks on the surface.

A perfect treat for any season!

Generally traditional cookies are those with chocolate chips, but with the same base they can be prepared in many different flavors.


  • 225 g farina 00
  • 30 g almond flour
  • 110 g soft butter
  • 100 g granulated sugar
  • 1 large egg
  • 40 ml lemon juice
  •  1 grated lemon zest
  • 8 g baking powder 2 g fine salt
  • Granulated sugar to taste for the final decoration
  • Powdered sugar to taste for the final decoration


The first step to prepare our beloved cookies is to take a bowl and start sifting the flour, baking powder and adding the salt.

In the planetary mixer or with the help of electric whisks, work the soft butter with the sugar until you get a soft cream. Then add the egg (at room temperature) and add both the juice and the lemon zest, always continuing to whip. Then add the flour and yeast mix.

Work the dough a little so that it does not heat up too much, then make a ball that you will wrap in plastic wrap.

Let it rest in the fridge for at least 4-6 hours.

Remove the dough from the fridge and form many balls of 16-18 gr each, which you will place on a baking sheet lined with parchment paper. Put the pan back in the fridge for 30-40 minutes.

Turn on your oven to 190 ° C and immediately before baking, pass the balls first in the granulated sugar, then in the icing sugar, coating them abundantly.

Arrange the biscuits on the baking tray, this time well spaced from each other because the balls widen, and bake them for about 8-9 minutes.

Remove from the oven, leave to rest for a few minutes, then transfer the cookies to a wire rack until they are completely cold.


This dough can remain in the fridge for a whole night before forming balls.

This recipe is for 30 servings.


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