Lemon Crinkles
Bright and zesty lemon crinkles with a tender crumb, perfect for sweet-treat lovers and gatherings, offering a delightful balance of citrus flavor and buttery sweetness.
Ingredients
Instructions
- In a mixing bowl, cream shortening with 1 1/4 cups sugar and salt.
- Add egg and lemon extract; combine thoroughly.
- Gradually beat in evaporated milk.
- Add sifted all-purpose flour and baking powder, and beat thoroughly, scraping sides of bowl often.
- Chill the dough for 60 minutes.
- With wet hands, shape into 1-inch balls and roll in sugar.
- Place on greased cookie sheet about 2 inches apart.
- Bake at 350°F for about 10 to 12 minutes or until cookies are golden brown.
- Remove from oven and cool.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce or Greek yogurt. If you prefer a stronger lemon flavor, consider adding grated lemon zest along with the extract. Ensure the dough is well-chilled to help maintain the shape of the cookies while baking. This recipe is a great way to explore American recipes with a twist.
Serving Suggestions
These Lemon Crinkles are delightful on their own but can also be served with a scoop of vanilla ice cream or alongside a cup of tea. They pair beautifully with Buttermilk Breakfast Scones for a lovely brunch spread. Consider garnishing with a dusting of powdered sugar for an extra touch of sweetness.
Storage & Reheating
Store any leftover Lemon Crinkles in an airtight container at room temperature for up to a week. To keep them fresh and soft, place a slice of bread in the container. If you'd like to reheat them, pop them in the microwave for about 10 seconds or warm them in the oven at 300°F for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Crinkles contains roughly 645 calories, with 12g protein, 105g carbohydrates, and 20g fat. It is an excellent source of iron (31% of the Daily Value), calcium (24% of the Daily Value), and protein (23% of the Daily Value). Note that it is relatively high in sodium, at 2263mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can use butter in place of shortening, which will add a richer flavor to the cookies. Just remember to soften the butter before creaming it with the sugar, and the texture may be slightly different, producing a more tender cookie.
How can I make these cookies without eggs?
To make these Lemon Crinkles egg-free, you can substitute one egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will help bind the ingredients together while maintaining moisture.
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough by shaping it into balls and placing them on a baking sheet to freeze individually. Once frozen, transfer them to an airtight container or freezer bag. When ready to bake, no need to thaw, just add a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).