Saturday 13 September 2014

Lemon Crinkle Cookies - Eggless

Hello everyone today I have got you all a very simple yet droolworthy recipe of lemon crinkle cookies. They are just melt in mouth and I am pretty sure that you guys are going to fall in love with them just like me. The cookie dough balls are coated with icing sugar and then baked. They get cracks while baking which give them a very beautiful look, hence called as crinkle cookies.

They are basically a cross between a cake and a cookie as they are quite soft and moist but at the same time have a nice crunch like a cookie. Lemon is a king here as it gives a very delicious kick to the sweet cookies. People do add lemon essence to them but I prefer to add fresh lemon zest and fresh lemon juice, which I find to be sufficient enough. Cherry on the cake, its an eggless version with no changes in the taste. You can always add some cardamom powder too but I feel like keeping it Just Lemony :))))
So let's quickly run through the ingredients following the method.

Step by step Video Link : 

Ingredients :

  • All purpose flour or Maida : 1 cup
  • Sugar : 1/2 cup
  • Unsalted Butter : 70 gms
  • Baking Powder : 1 tsp
  • Salt : 1/4 tsp
  • Fresh Lime juice : 1 1/2 tbsps + 1/2 tsp
  • Lemon zest : 1/2 tbsp
  • Milk : 1/4 cup
  • Powdered sugar : 1/4 cup
  • Yellow food colour : few drops (completely optional)
Method :
  • Make the buttermilk : Mix milk (at room temperature) and 1/2 tsp of lime juice, keep aside for 5-7 minutes. You will see that it has curdled a little that means your buttermilk is ready.
  • Now in a mixing bowl add in the butter and sugar, beat well unless light and fluffy. Then add lemon juice (1 1/2 tbsps), buttermilk and lemon zest, beat again and mix well. 
  • In another bowl mix in the dry ingredients - flour, salt, baking powder.
  • Fold in the dry mixture into the wet mixture and try to make a dough. The dough will be very soft as shown in the video. If you feel like its too liquidy then add a couple of tbsps of dry flour (but not more than that), this won't effect the texture. 
  • Now keep the dough into the refrigerator for 10-15 minutes. This will make the dough a bit workable. 
  • Divide the dough into equal portions, I used a ice cream scooper to make them of equal size. Roll in between your palms to make them smooth and finally coat them powdered sugar. Keep the balls in the refrigerator again for 10 minutes and recoat them with powdered sugar. 
  • Bake them in a preheated oven at 180°C for 12-15 minutes depending on the oven. Mine were done in exactly 13 minutes. 
  • Let them sit on the baking tray for 10 minutes and then transfer them on to a cooling rack. Let them completely cool and store in an airtight container.
Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
Facebook :

Thanks and Happy baking
Priyanka :)


  1. Can I use lime zest instead of lemon

  2. oh the cookies look perfect .Nice capture

  3. These cookies look sensational!!! Where was the last great place you had a cookie? Post it to your Besty List! Priyanka!

  4. can we use lemon juice for the buttermilk ?

  5. Awesome I really like this lemon cookies very interesting to make.
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  6. Awesome cookies dear. Just loved it. I wish I could make them by myself...Thanx for the share.

  7. Just tried them.. They were a hit...Thanks so much for the recipe..

  8. What is the size of the cup you use?

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  10. Hey keep posting such good and meaningful articles.

  11. Awesome receipe.... i dont have an oven ... any alternate options for me...

  12. I am extremely impressed along with your writing abilities, Thanks for this great share.

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