Easy recipe of Lemon crinkle cookies

To keep your lemon crinkle cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Yes, you can make several substitutions in this lemon crinkle cookie recipe. For a dairy-free option, use vegan butter instead of regular butter. If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). For gluten-free cookies, you can use a gluten-free all-purpose flour blend.

Lemon crinkle cookies pair wonderfully with a cup of tea or coffee. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. You can also enjoy them with fresh berries for a refreshing contrast.

To achieve the perfect texture for your lemon crinkle cookies, make sure to chill the dough in the fridge for 30-45 minutes before baking. This helps the cookies maintain their shape and develop a nice crinkle on top. Also, be careful not to overbake them; they should be slightly soft in the center when you take them out of the oven.

To make lemon crinkle cookies, start by creaming together butter, powdered sugar, and lemon zest in a bowl. Then, add an egg, lemon juice, and optional food coloring, mixing well. Gradually incorporate all-purpose flour and baking powder until combined. Chill the dough, then roll it into balls, coat in powdered sugar, and bake at 175°C for 12-15 minutes until the edges are golden. Let them cool before enjoying!