Name: Eggless Lemon Crinkle Cookies Recipe
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 Cup whole wheat flour (147 gram); 1/2 cup powdered sugar (110 gram); 1/4 cup butter (50 gram); 1/4 cup milk; 2 +1 tbsp lemon juice; 1 tbsp lemon Zest; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp Salt; Few drops of yellow food colour; 7-8 tbsp powdered sugar or icing sugar for coating

27 Feb Eggless Lemon Crinkle Cookies Recipe

Posted at 21:15h in Chocolates/Cookies by blessmyfoodbypayal 0 Comments

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Last Updated on February 27, 2023 by blessmyfoodbypayal

Eggless Lemon Crinkle Cookies Recipe with step wise pictorial and video method.

The word Crinkle means Wrinkles and when it comes to cookies, the Crinkle Cookie means Wrinkled top cookies with a cake-y texture.

These cookies are thicker in size in comparison to the regular cookies and having a crusty top but soft Cake like interior.

Actually this is all the trick played by powdered sugar in which dough balls are coated.

When the balls are in oven and the dough expands, the sugar coated on them gets expanded and this is how you get the crinkle effects. This is really pretty cool.

These delicious cookies flavoured with lemon juice reminded us about the mouthwatering lemon cake, we baked years ago.

But in case you want to keep the things easy, simple and confined, then don’t coat the balls in powdered sugar. Once the dough is ready, make small balls, slightly flatten them, arrange on baking tray and bake. You are going to have delicious cookies. But mind it, these will be eggless lemon cookies and not the lemon crinkle cookies.

Coming back to the present post, by the appearance, these cookies might be looking difficult to make but they are extremely easy to make with the very basic and regular ingredients from the kitchen. Let’s have a look at the ingredients used in making eggless Lemon Crinkle Cookies.

FLOUR : We have used whole wheat flour but instead of whole wheat flour, you can use all purpose flour or both the flours in the ratio of 50:50.

SUGAR : We have grinded the regular granulated sugar to make the powdered one. But prefer to use only white sugar. If you use brown sugar or jaggery powder, the colour of the cookies will not turn out to be appealing.

In this recipe, the sugar is used in two ways. One, to mix in dough and second for costing.

For the first part, powdered sugar will go but for the costing, you can either use powdered sugar or icing sugar.

As mentioned earlier, powdered sugar is nothing but the grinded granulated sugar.

BUTTER: For these cookies, we have used unsalted butter but you can use the salted one also. In case you are using salted butter, then do not add the extra salt.

LEMON JUICE : This is the star ingredient of the recipe. How many lemons you need to have to get 3 tbsp of juice depends upon the size of lemon. We squeezed 3 and half medium sized lemons.

LEMON ZEST : Lemon zest is the grated skin of lemon. Just wash the lemon and grate it’s yellow outer part but don’t use the white underneath part because that part tends to be bitter in taste.

BAKING POWDER/SODA : Baking powder and baking soda are the leavening agents meant to be used in baking. They make the cookies soft and fluffy.

SALT : Some salt helps in enhancing the sweetness of cookies. This has already been mentioned that if your butter has a salt, then don’t add extra salt.

FOOD COLOUR: As the lemon tends to be yellow, so yellow food colour is used to give lemon-y effect. Instead of food colour, feel free to use turmeric powder.

STEP WISE PICTORIAL RECIPE OF EGGLESS LEMON CRINKLE COOKIES RECIPE

1. Take 1/4 cup of milk in a glass and add 1 tbsp lemon juice in it. Mix and keep aside to curdle for 10 minutes.

2. Add 50 gram butter and 1/2 cup powdered sugar in a bowl.

3. Whisk them until they are combined well and butter turns creamy.

4. Add 2 tbsp lemon juice, 1 tbsp lemon Zest, few drops of yellow food colour and milk (in which lemon juice was mixed recently).

5. Whisk again well.

6. Now add 1 cup flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp baking and 1/4 tsp Salt.

7. Mix them well into a dough using your hand.

8. Now scoop out the dough (we used ice cream scooper) and keep on placing in a plate.

9. Roll each scoop into a ball.

10. Toss each ball into powdered sugar.

11. Arrange all the sugar coated balls in a plate.

12. Keep the plate in refrigerator for 15 minutes.

13. After 15 minutes, again coat all the balls in powdered sugar for the second time.

14. Arrange all balls in a baking tray lined with greased butter paper and slightly flatten them.

15. Bake in a pre-heated oven @180°C for 18-20 minutes in the middle rack with both the rods on.

16. Take the tray out and let the cookies remain in tray for 10 minutes.

17. After 10 minutes, transfer the cookies from tray to cooling rack and let them cool completely.

Eggless Lemon crinkle cookies are ready.

NOTES

If you don’t have scooper, you can just do it with hand.
Lemon zest means the grated skin of lemon.
Instead of yellow food colour, you can add 1/4 tsp of turmeric powder also. Or totally skip colouring the cookies. But colour gives good effect to the cookies.

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