Lemon Crinkle Cookies Recipe (2024)

FAQs

Why are my crinkle cookies not crinkling? ›

If your crinkle cookies are flat, then it could also be that the leavening is off. Make sure to use only baking powder. Baking soda will cause these cookies to spread, while baking powder will help them puff upwards for a nice crackle.

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Why did my cookies spread so much? One of the most common causes of cookie spread is that the fat is too warm. Make sure to chill your dough thoroughly if the recipe calls for it. If you're forming dough balls and the dough is too sticky to work with, this is a sign that your dough may be too warm.

If crinkle cookies are baked at 350°F, the outside bakes and hardens more quickly, which doesn't give the dough enough time to spread. As mentioned earlier, the spreading of the dough is essential to a good crack.

Coating the cookies with either type of sugar draws out moisture from their surface, promoting cracks by drying out their tops before the interiors set. But granulated sugar does so more efficiently because of its coarse, crystalline structure. As the crystals absorb moisture, some—but not all—dissolve into a syrup.

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired. Be sure to allow plenty of time for your oven to heat, and use a fresh container of baking powder! Why are my chocolate crinkle cookies flat?

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Store these cookies in an airtight container at room temperature. They will keep for at least a week before starting to become crumbly and dry. For freezing tips, scroll up to the article.

Can you bake crinkles without parchment? Yes, you can bake Chocolate Crinkle Cookies without parchment paper. Grease the baking sheet with cooking spray, oil, or butter. Don't overdo it because it can cause the cookies to spread out too much.

When cookies are too cakey, there are two main culprits: too much leavening (baking powder or baking soda) or too much egg. If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure.

Why are my crinkle cookies flat? ›

There are generally two reasons why cookies go flat, one is that the butter you used was too soft or downright melted even. The other is that not enough flour was used. How long do chocolate crinkle cookies last? They will last about 5 days when stored properly.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Certain cookies — Sugar Cookies, Snickerdoodles, Classic Peanut Butter Cookies — need to be flattened a bit before they bake, lest they end up emerging from the oven looking like ping-pong balls rather than typical flat, round cookies.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Not Enough Flour

If your cookies are flat, brown, crispy, and possibly even a bit lacy around the edges, that means you need to add flour to your dough for the next batch.

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder. According to the science geeks at Serious Eats—we love you!

At room temp the dough will spread more like a regular cookie, if that's what you want. And like one of the other reviewers said, a heavy coat of powdered sugar gives the crackle nice definition. Enjoy!! these are YUMMY and the kids loved rolling them in the sugar.

Arrange the cookies in the tin or box, and add more crinkle paper. Similarly, add a few cookie packs to a berry box, stuff with crinkle paper and tie into a cellophane bag. Label the cookie tin lid with the names of the cookies with paper and tape or stickers.

How to keep powdered sugar from melting on lemon bars? ›

To Keep Powdered Sugar from Melting, Add Cornstarch

Powdered sugar already contains cornstarch, and adding a little extra makes your powdered sugar last longer.

Make ahead: the cookie dough can be made, covered and chilled in the refrigerator for up to 3 days. Allow it to soften a little before rolling the dough into cookie balls.

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

I've found that flour can often be the culprit, and it seems that high-protein flour won't allow for as much spreading and wrinkling. I use Gold Medal Unbleached All-Purpose Flour in my cookies, and find that works best.