Why didn t my crinkle cookies crinkle?

While we found that multiple factors can affect how quickly the top dries out and thus how many cracks are formed (including the temperature of the dough and how rapidly it spreads in the oven), a simple tweak turned out to be key to producing a maximum number of fissures: rolling the balls of dough in granulated sugar ...

Why did my crinkle cookies spread?

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. Try chilling the dough for at least 15 minutes!

Why didn't my cookies crackle?

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough . Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

Why are my cookies never crunchy?

You didn't press the batter down before sliding them into the oven . Your cookies will end up chewy when you leave the batter as-is. How can I make my cookies crunchy? Adding more butter to your recipe, baking your cookies longer, and letting them cool on the baking sheet will help give you crunchier cookies.

How do you fix cookies that didn't spread?

Unfortunately, you can't fix the problem after the fact if you've baked a cookie recipe and the cookies didn't spread out enough as they baked . The edges have set and there's no going back. If they taste good nonetheless, you can still eat and enjoy them, or chop them up and add them to a batch of cookie ice cream.

Why are my crinkles not spreading?

This is down to the ratio of ingredients in the dough, mainly. There is a high proportion of dry ingredients (i.e. flour, cocoa powder, ground almonds) to liquid ingredients (eggs, butter) . This results in a drier dough which stops the cookies from spreading when baked.

Why are my cookies spreading out so quickly?

Excess Sugar and Fat Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

Can I put undercooked cookies back in the oven?

I am going out on a limb against popular opinions by saying, YES, it's okay to place your under baked or underdone cookies back into the oven for a second bake . But here's the condition: you would need to adjust the baking time and temperature.

How long should cookies sit before baking?

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours . More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

Why are my crinkles flat?

You want to bake the cookies until they've cracked on top and the edges look set, but the center is still soft. Why are my crinkle cookies flat? Flat cookies are often the result of too little flour or butter that's too soft .

What makes cookies wrinkled?

Wrinkly cookies usually mean that the cookies expanded during their bake time then contracted either inside or outside of the oven . What causes that behavior could involve how much fat is in your cookie dough or how much egg white vs.

Why don t my ginger cookies crackle on the top?

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

Lemon Crinkle Cookies! - Jane's Patisserie (2024)

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Soft, buttery and zingy lemon crinkle cookies with an icing sugar coating, that are melt in your mouth perfect.

Say hello to your new favourite cookie obsession, the lemon crinkle cookie. The perfect spring cookie bake that you’ll want to make over and over again.

Lemon bakes

When it comes to baking with lemon, I am already obsessed. I can’t help but be interested when someone says “I’m baking lemon…” no matter what that bake is. After endless lemon based bakes on this blog such as myLemon Meringue Blondies, myLemon Drizzle Traybake, and myLemon and Raspberry Cake, I wanted to do another lemon based cookie.

When it comes to lemon cookies, I adore myGlazed Lemon Cookies, but I wanted to bake another gloriously delicious lemon based cookie. I just have an addiction to the zesty and zingy flavour at the moment and I can’t get enough.

Cookies

When it comes to cookies, you can say that I am pretty much obsessed. I adore them, they are probably my favourite thing to make at the moment and have been for a while, and a lot of you adore my cookie recipes as well. My chocolate chip nyc cookies are pretty much one of the top three bakes on this blog now, and I am not stopping with my cookie obsession any time soon.

I think trying different types of cookies is always fun in baking as well though with my homemade Jammie dodgers, to my homemade bourbon biscuits… I have room for all cookies in my life. These cookies are a little different to them all, and I adore that.

Crinkle Cookies

So, crinkle cookies… these are quite a unique type of cookie, that I recently have been baking over and over and I can’t stop. The classic is a chocolate flavour, which I will develop and write soon, but honestly? I wanted to try a different version to the classic to start

Lemon – So as I wanted these to be super lemon like, I used the zest of 3 lemons. However, 2tsps lemon extract will work well
Sugar – I use caster sugar as I wanted the lighter colour for the cookie
Oil – I tend to use sunflower oil, but vegetable oil works well
Eggs – medium eggs as always, guys!
Flour – plain flour is important here because you want to control the raising agent better
Baking powder – and as mentioned above, only 1 tsp for the quantity of flour is all you need
Salt – I adore a pinch of salt in these, it balances the flavour perfectly

Baking

Making the dough for these cookies is quite easy, and I just use my stand mixer to whack it together. The dough needs chilling once made, before you scoop it, and I promise you it’s worth the wait.

The part of these cookies that I adore is that they have the sweetness of the icing sugar around the outside, and it also creates a beautiful pattern that I adore. It may sound a little weird to have icing sugar on raw cookie dough if you haven’t experienced these cookies before, but trust the process.

I tend to scoop my crinkle cookies with my cookie scoop of spoons, and roll into the icing sugar immediately – and then add to my lined trays. Make sure your oven is fully pre-heated at this point as you’ll want them to go straight into the oven after coating in the sugar.

Bake them on the lined trays, and leave to cool and you have the best lemon crinkle cookies ever.

Tips & Tricks

If you want these to be slightly more yellow in colour, you can add some food colouring to the cookie dough but I personally don’t bother.
You can swap the lemon zest to 2tsps of lemon extract, but avoid using lemon juice as it’s too much ‘wet’ for the dough and won’t bring the flavour you want.
These will last for 4-5+ days at room temperature, and they will also freeze for 3+ months
I use this cookie scoop
I use these large baking trays