Lemon Crinkle Cookies

by: Chef Ben Davis

Compatible Wolf Appliances:


This light and fresh lemon cookie will have your family raiding the cookie jar almost constantly. The addition of the cardamom gives a slight spiciness to this springtime favorite. These cookies are easily frozen for baking in the future. Just be sure to freeze on a tray before transferring to a bag for storage.

Prep Time
Cook Time



Rack Position

Solid Pan
Position - 2


  • 2 cups granulated sugar
  • zest of three lemons
  • 1 cup unsalted butter (8 ounces or 2 sticks), softened
  • 4 eggs, at room temperature
  • 1 teaspoon lemon extract
  • 1/3 cup freshly squeezed lemon juice
  • 6 drops yellow food coloring (optional)
  • 4 cups all-purpose flour
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • confectioners sugar for rolling


Place the sugar into the bowl of an electric mixer and zest the lemons directly into the bowl. Using the paddle attachment, blend the sugar with the zest for 1 to 2 minutes on low speed. Add the butter and cream the sugar and butter until light.

With the mixer running on low speed, add the eggs, one at a time. The mixture will begin to look broken. When the eggs are completely blended into the mixture, add the lemon juice, extract, and food coloring, if using, and blend briefly.

In a separate bowl, whisk together the flour, cardamom, salt, and baking powder. Add the flour mixture to the mixer and blend until streaks of flour still remain. Remove the bowl from the mixer and finish blending with a rubber spatula. Cover the bowl and chill the dough for about an hour before portioning.

To portion, scoop the batter into 1 ounce balls and roll in confectioners sugar. Place on a parchment paper lined sheet tray. When all the cookies are portioned, place the tray in the freezer and freeze for at least 2 hours. Store in Ziploc bags until ready to bake.

To bake, preheat the Wolf Legacy Convection Steam Oven to 350°F in Convection Mode. Place 12 cookies on a parchment paper lined tray. Bake in rack position 2 for 13 minutes, if defrosted, or 15 minutes, if frozen. Transfer to a rack and cool for 5 minutes.