Lemon Crinkle Biscuits Recipe

These Lemon Crinkle Biscuits Recipe Fresh and refreshing that melts in your mouth. It’s the perfect little dessert to capture your soul any time of the day.

Lemon Crinkle Biscuits Recipe

The soft and pressed lemon Crinkle cookies topped with snow-white powdered sugar with lovely wrinkles on the surface will add a bit of sunshine to your day no matter what. Plus, did I tell you how easy it is to make lemon wrinkle muffins?

If you like crunchy biscuits, try these buttery lemon-lime cookies. Or if you want something really special, try these creamy lemon cookies filled with cream cheese filling! You can’t go wrong with a lemon at any time of the year.

How to make Lemon Crinkle Biscuits Recipe

The secret to big wrinkles is scary. You can certainly bake this cookie dough without refrigerating it, but you’ll end up with soft and delicious lemon cookies without the wrinkles. Cooling the dough will ensure that you get the distinct wrinkles we want on these cookies.

Lemon Crinkle Biscuits Recipe

Making lemon cookie dough

  1. First, mix the lemon peel and sugar together to make the lemongrass essential oil. Then whisk in the whipped butter, followed by the eggs and vanilla extract.
  2. Sift together the flour and baking powder. Salt is added. Then stir the dry ingredient mixture into the wet ingredient mixture.
  3. Now, divide the cookie dough with a medium-sized cookie spoon, roll it into round balls, and put it in the fridge for at least an hour preferably overnight.
  4. When you are ready to bake, roll the dough ball into granulated sugar and then powdered sugar and bake for 12 minutes at 350 degrees Fahrenheit.

Make sure to refrigerate the cookie dough if you want those distinct wrinkles. The cookie dough is so easy to make that you can make it the night before bed. Then put them in the fridge and bake them for the next day.

Curly lemon biscuit on a plate

Other Lemon Crinkle Biscuits Recipe Tips

Can I use baking soda instead of baking powder?

No, I tested this recipe with baking soda and the biscuit spread instead of rising and it ends up being very thin without any creases.

I wrote a post about the difference between baking soda and baking powder if you were interested in reading more about it.

What to do if cookie dough is too soft to roll?

If you’re baking on a hot day and the butter is too soft, the cookie dough can be more sticky and softer and can stick to your hand when rolled. If this happens, just refrigerate the dough for 15 – 30 minutes, it should harden and it will be easy to roll.

My cookies don’t have any wrinkles, so what’s wrong?

Make sure the dough balls are shaped and cooled well before baking. I prefer to cool them all night but if you can’t wait that long, you should cool them for at least an hour and more if you can. If your first batch does not form wrinkles, you may need to refrigerate it longer.

Can I freeze these cookies?

Yes, the biscuit dough solidifies well. Roll them into balls first and freeze them, then store in a freezer bag for up to 6 months. You can bake it from frozen, it doesn’t thaw, just roll the frozen dough balls into sugar as directed before baking.

A stack of curly lemon cookies

I hope this refreshing little dessert will bring a little sunshine into your day. It’s sweet enough that it doesn’t need a coating but a little lemon curd never hurts!

Lemon Crinkle Biscuits Recipe card

Lemon Crinkle Biscuits Recipe are refreshing and delicious that melt in your mouth. It’s the perfect little dessert to capture your soul any time of the day.

cake dough

  • 4-ounce Unsalted butter Room temperature
  • ¾ cup granulated sugar
  • 2 Teaspoon Lemon peel From 2 large lemons
  • 1 Big egg Room temperature
  • ½ small spoon Vanilla extract
  • 1 ½ cup Flour
  • 1 small spoon baking powder
  • ¼ small spoon Kosher salt

For the rolling mill

  • 2 Tablespoon granulated sugar
  • cup soft sugar sieve
  • Add the sugar and lemon peel to the bowl of a mixer and mix together to release the lemon essential oil.
  • Add the whipped butter and beat with the paddle attachment until light and fluffy.
  • Add the eggs and vanilla extract to the sugar mixture and beat until the mixture is smooth.
  • Sift the flour and baking powder into a small mixing bowl. Kosher salt is added. Add the flour mixture to the mixer bowl and stir until it is incorporated.
  • Cut the dough with a medium-sized spoon and roll it into balls. Place the cookie dough balls on a baking tray or bowl lined with parchment paper and place them in the refrigerator for at least an hour, preferably overnight.
  • Heat the oven to 350 degrees Fahrenheit.
  • Add granulated sugar and powdered sugar in two separate bowls. Roll the cookie dough balls in granulated sugar first, then roll in powdered sugar. Place it on a lined baking tray about 2 inches apart.
  • Bake for 12 minutes until the bottom edges are golden brown. Remove from the oven and let cool on the baking tray for 5-10 minutes before transferring to a wire rack to cool completely.

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