Lemony Brown Butter Crinkle Cookies Recipes

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LEMON CRINKLE COOKIES



Lemon Crinkle Cookies image

Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.

Provided by hantie96

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
1 cup white sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested and juiced
1 drop yellow food coloring, or as desired
¾ cup powdered sugar

Steps:

  • Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
  • Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
  • Cover bowl and refrigerate cookie dough for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
  • Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
  • Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g

LEMONY BROWN-BUTTER CRINKLE COOKIES



Lemony Brown-Butter Crinkle Cookies image

Lemon zest and juice add brightness and cut the richness of the brown butter in these cookies. You can make the dough up to two days in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h55m

Yield Makes 3 dozen

Number Of Ingredients 11

1 stick unsalted butter
2 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup dark-brown sugar
2 large eggs
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
1 teaspoon pure vanilla extract
3/4 cup confectioners' sugar

Steps:

  • Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; transfer to a large heatproof bowl and let cool 10 minutes. Meanwhile, whisk together flour, baking powder, cinnamon, and salt in another bowl. Stir granulated and brown sugars into brown butter until combined, then stir in eggs, lemon zest and juice, and vanilla. Add flour mixture; stir until a dough forms. Transfer to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate until firm, at least 1 hour and up to 2 days.
  • Preheat oven to 350 degrees with racks in upper and lower thirds. Place confectioners' sugar in a bowl. Scoop 1 tablespoon dough and roll into a ball between your palms; toss with confectioners' sugar (do not shake off excess). Transfer to a parchment-lined baking sheet. Repeat with remaining dough and confectioners' sugar, leaving 1 inch between each cookie (you will need 2 baking sheets). Bake, rotating sheets halfway through, until cookies spread slightly, crackle, and are set at edges, 15 to 18 minutes. Let cool on sheets on a wire rack 5 minutes, then carefully transfer to rack; let cool completely. Store in a single layer in an airtight container up to 2 days.

LEMON CRINKLE COOKIES



Lemon Crinkle Cookies image

These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners' sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners' sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (about 2 medium lemons)
6 to 8 drops yellow food coloring, optional (for brighter yellow color)
1/2 cup confectioners' sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  • Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  • Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

CITRUS CRINKLE COOKIES



Citrus Crinkle Cookies image

These soft-and-chewy cookies are positively bursting with bright citrus flavor. We created this versatile recipe to highlight whatever citrus fruit you like the best-try tart lemon, zesty lime or sweet orange. A few drops of food coloring add a vibrant visual cue. These cookies are equally festive during the summer or winter months.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 24 cookies

Number Of Ingredients 11

2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons finely grated citrus zest (lemon, lime or orange) plus 3 tablespoons juice
4 to 6 drops yellow, green or orange gel food coloring
1/2 cup confectioners' sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
  • Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
  • Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
  • Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

LEMON CRINKLE COOKIES



Lemon Crinkle Cookies image

Make and share this Lemon Crinkle Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 27m

Yield 3 1/2 dozen

Number Of Ingredients 10

1/2 cup shortening
1 cup firmly packed brown sugar
1 egg
1 tablespoon grated fresh lemon rind
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground ginger
1 pinch salt
2 tablespoons sugar

Steps:

  • Cream shortening and brown sugar until fluffy; add egg and lemon rind, beating well.
  • Combine flour, baking soda, cream of tartar, ginger, and salt; stir into creamed mixture.
  • Roll dough into 1-inch balls; roll each in sugar.
  • Place 2 inches apart on ungreased cookie sheet.
  • Bake at 350 degrees for 10-12 minutes.

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Top Asked Questions

How do you make lemon crinkle cookies with sugar?
Crinkle cookie effect. The trick to getting the crinkly exterior on these lemon crinkle cookies is to roll the dough in granulated sugar then in powdered sugar. The granulated sugar will caramelize and crystalize in the oven, creating the crackly look, while leaving the powdered sugar for the added look and glaze-like texture.
Are lemon crinkle cookies chewy?
AWARD WINNING LEMON CRINKLE COOKIES — These soft and chewy cookies are bursting with lemon flavor. It’s no wonder they’re award winning! First, I should say that I did not receive an award for these Award Winning Lemon Crinkle Cookies cookies, but someone did, and I can definitely see why!
How do you make cookie dough crinkle?
Powdered sugar — rolling the cookie dough in the powdered sugar really highlights the crinkle look of the cookies as the cookies spread in the oven. If you do not have powdered sugar, see my guide on making powdered sugar. 1. Zest the lemons. 2. In a large bowl, whisk together the sugar, lemon zest, and salt.
When is the best time to make lemon cookies?
These cheerful cookies, with their fresh lemon flavor, have spring written all over them. Of course, that shouldn’t stop you from making them any time of year, because they’re absolutely delicious. I have a lemon cookie recipe that uses a cake mix, but these are so much better!

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