Moreish Lemon crinkle cookies

Zesty and full of flavour, these moreish lemon crinkle cookies are quick to make with no special ingredients. Perfect for an afternoon treat! These biscuits will keep for 4 days or the rolled cookie dough balls can be frozen.

Lemon Crinkle Cookies


200g caster sugar, zest and juice of 1 lemon, 60ml vegetable oil, 2 large eggs, 240g plain flour, 1tsp baking powder, 50g icing sugar.


  1. Preheat oven to 180 degrees and line two baking trays.
  2. Mix together the caster sugar, lemon zest, lemon juice, and oil until combined. Whisk in the eggs.
  3. Stir in the plain flour and baking powder until the mixture is combined. Take spoonfuls of the mixture roll into a ball and flatten. Coat the mixture well with icing sugar and place onto a baking tray. Repeat with the rest of the mixture.
  4. Bake for 12-15 minutes until cooked through and lightly golden brown.