Old Fashioned Lemon Snaps Cookies (Lemon Crinkle Cookies)
Crispy and chewy, these old fashioned lemon snap cookies are full of tart lemon flavor. Perfect for after school or snacks! These cookies ship well, travel well, and are super easy to make. You can even freeze them for up to three months. You may know them as lemon crackles or lemon crinkles.
Mix the dry ingredients and stir in until well blended.
Roll dough between your hands to form walnut sized balls.
Roll in lemonade mix or sugar and place on cookie sheet that is covered with silpat.
Chill for 30 minutes.
Put into the preheated oven and bake for 10 minutes.
Remove from oven - gently press down tops while cookies are warm if they are puffy.
Notes
Storage:Store at room temperature in an airtight container for a week or so.You can also freeze the dough or the baked cookies for up to 3 months.Tips:
Be sure not to overcook these or the texture will be off. If they don't develop that crackly look in the oven you can gently push the rounded tops down with the bottom of a drinking glass while they are still hot.
Be sure everything is at room temperature before you start.
An easy way to bring eggs to room temperature is to put them in a bowl of hot water for a few minutes.
Don't over-mix or your lemon snaps will be tough.
You can shape the dough into balls, flash freeze, and then put in an airtight container with parchment between the layers and freeze. Just put the frozen cookie dough ball on the cookie sheet and continue with the recipe as written.
I like rolling them in powdered lemonade mix for more lemon flavor but you can roll them in granulated or powdered sugar, too.