Eggless Lemon Crinkle Cookies

These Lemon Crinkle Cookies are soft butter biscuits bursting with refreshing lemon flavor in every bite. These citrusy cookies are egg-less, made with whole wheat flour and have no artificial flavor or color. Added fresh lemon zest and lemon juice impart a citrusy flavor to the cookies. The cookie dough balls are coated in powdered sugar before they are baked for the crinkle effect. These lemon crinkle cookies are slightly crisp from outside and soft and fluffy from within. You can make these delightful cookies at home from scratch with a simple and easy to follow recipe. Serve them as an after-dinner dessert or to satisfy some sweet cravings, either way, these cookies are sure to lift your mood.

What are Crinkle Cookies?

Crinkle cookies are the soft pillowy cookies topped with powdered sugar that cracks or crinkles while they bake. Chocolate crinkle cookies are typically made for Christmas, which gives a wintery snow-capped appearance to the cookies. Typical crinkle cookies are made using all-purpose flour, shortening, eggs, and sugar. The cookie dough is sticky and kept in the refrigerator for easy handling. The cookie dough balls are then rolled in powdered sugar before baking to get the typical crinkle effect.

What goes into these Lemon Crinkle Cookies?

These lemon crinkle cookies are made using whole wheat flour. If you are looking for the typical texture of crinkle cookies you may use only all-purpose flour or use whole wheat flour and APF in a 1:1 ratio as the whole wheat cookies are a little dense. These cookies are egg-less but do have butter in them. I made crinkle cookies for the first time, so was not sure if oil could give me the soft pillowy texture and the crinkle effect, so used butter instead. For the citrus flavors, use freshly grated lemon zest and fresh lemon juice. You can go for lemon yellow food color, i have used a pinch of turmeric powder instead. These lemon crinkle cookies are deliciously sweet and refined sugar is the choice of sweetener. Apart from the above-mentioned ingredients milk and baking powder is also used to make these lemon crinkle cookies.  I do agree that these cookies are not very healthy owing to the amount of butter and sugar in them, but occasionally you can indulge in such delightful treats!

It's Celebration Time!

I made this Lemon Crinkle Cookies to celebrate a milestone in my blogging journey. This is my 500th post today and it is Valentine's Day today, so it certainly calls for a celebration, isn't it? I literally did not think, that I would go so further when I started blogging in 2015. I would like to take this as an opportunity to thank all my readers for the constant motivation and inspiration i get from you all. I hope to get the same support as i move ahead and continue my blogging journey.

 Related Event: 

I am submitting these refreshing and delightful Lemon Crinkle Cookies to the A to Z recipe challenge group, a gourmet group on Facebook where i post every alternate month. Members of this group post different food recipes with a key ingredient having a particular alphabet. As per the alphabetical order, this month we had to cook a dish starting with alphabet L. I chose Lemon as my key ingredient and made this citrusy Lemon Crinkle Cookies. This post is my 11th contribution to this group. The other recipes i have shared here, so far are

• Minestrone Soup With Kidney Beans for Alphabet "K"
• Aliv Kheer / Garden Cress Seeds Jaggery Pudding for Alphabet "J"
• Ivy Gourd Stir-Fry  for Alphabet "I"
• Horse Gram Idli  for Alphabet "H"
• Punjabi Kadhi Pakora / Gram flour Fritters in Yogurt Gravy for Alphabet "G"
• Ankurit Methichi Usal / Sprouted Fenu Greek Seeds Stir- Fry for Alphabet "F"
• Achari Baingan / Eggplant in Pickling Spices for Alphabet "E"
• Dates and Walnut Muffins  for Alphabet "D"
• Coconut Curry Leaves Chutney for Alphabet "C"
• Broccoli Paneer Paratha for Alphabet "B"

                                                      

Preparation Time: 30 minutes

Cooking Time: 13-15 minutes

Serves: 8 cookies

Ingredients: Measurements used 1 cup = 240 ml

• 1 cup whole wheat flour
• 50 grams of butter ( i have used salted butter)
• 1/2 cup powdered sugar + 3 tablespoons for coating
• 1/4 cup milk
• 1 teaspoon baking powder
• Zest of 1 lemon, around a teaspoon
• Juice of 1 lemon, around a tablespoon
• Pinch of turmeric powder (optional)

Method:

1. To begin with, making the lemon crinkle cookies, first, take butter, 1/2 cup powdered sugar and lemon zest in a mixing bowl. Beat the mixture with a wire whisk or electric beater until light and fluffy. Next, add lemon juice and beat again. Lastly, add the milk and blend again. Keep aside.

2. Sift whole wheat flour, baking powder, and turmeric powder twice. Add a pinch of salt if using unsalted butter. I have used salted butter, so did not add salt.

3. Add the flour in batches to the sugar and butter mixture and blend using a spatula. Do not overbeat. Gather the mixture to get a sticky dough. Cover and keep the cookie dough in the refrigerator for 20-30 minutes, so that it becomes firm and easy to handle.

4. Preheat the oven at 180 degrees Celsius for 10 minutes. Line the baking tray with a parchment paper. Take the remaining 3 tablespoons powdered sugar in a bowl. Divide the cookie dough into equal portions and roll it into a round shape. Roll each cookie dough ball in the bowl of powdered sugar to coat it well from all sides.

5. Arrange the cookie dough balls on the lined baking sheet spacing them apart. Transfer the baking tray to a preheated oven and bake the cookies at 180 degrees Celsius for 15 minutes. Keep a watch after 12 minutes. Mine took exactly 13 minutes to bake.

6. The cookies are very soft while hot and harden slightly on cooling. Allow the cookies to cool down completely on a wire rack before transferring them to an airtight container. Serve the delightful lemon crinkle cookies at tea time or as an after-dinner dessert and enjoy with your loved ones!

Recipe Notes:

• I have roughly adapted the recipe from here
• If you are looking for the typical texture of crinkle cookies you may use only all-purpose flour or use whole wheat flour and APF in a 1:1 ratio as the whole wheat cookies are a little dense.
• If using unsalted butter, add 1/4 teaspoon salt to the flour.
• Use fresh lemon juice and zest for the best results.
• The cookies stay good for about 3-4 days at room temperature in an air-tight container. 

I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

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