Lemon Crinkle Cookies Recipe

Introduction

Lemon Crinkle Cookies are bright, tangy treats with a soft, tender texture and a crackled powdered sugar coating. These cookies combine zesty lemon flavor with a sweet crumble, making them perfect for springtime or any day you want a refreshing twist on a classic cookie.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (softened)
• 1 cup sugar
• 1 large egg
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 5-8 drops yellow food coloring (optional)
• 1/4 cup sugar (for rolling)
• 3/4 cup powdered sugar (aka icing sugar or confectioners sugar, for rolling)

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
2. Step 2: In the bowl of a stand mixer, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
3. Step 3: Add the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring if using. Mix until combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture and mix until just incorporated. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours to firm up.
5. Step 5: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Step 6: Scoop the chilled dough using a small cookie scoop or spoon and roll each portion into a ball. If dough feels too soft, chill again briefly to prevent spreading.
7. Step 7: Roll each dough ball first in the granulated sugar, then coat generously in powdered sugar. Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake the cookies for 10-12 minutes until they puff up and crackle on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For an extra lemony punch, try adding a pinch of citric acid or substituting lemon extract for vanilla extract.
• If you prefer a more intense yellow color, increase food coloring drops gradually.
• Use a small cookie scoop to ensure uniform cookie sizes and even baking.
• For a twist, roll some dough balls in colored sanding sugar to add a festive look.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To refresh, thaw at room temperature and warm briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, chilling the dough for at least 2 hours is necessary for best texture. The dough can also be refrigerated overnight or frozen for longer storage before baking.

Why do the cookies crackle on top?

The crackle effect comes from rolling the dough balls in powdered sugar before baking, which creates a delightful textured surface as the cookies expand and bake.

Lemon Crinkle Cookies Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

These Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor. Coated in a generous layer of powdered sugar, they bake up with a beautiful crinkled top that is as delightful to look at as they are to eat. Perfect for springtime treats or any time you want a zesty, sweet cookie.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup butter (softened)
• 1 cup sugar
• 1 large egg
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 5–8 drops yellow food coloring (optional)

For Coating

• 1/4 cup sugar
• 3/4 cup powdered sugar (aka icing sugar or confectioners sugar)

Instructions

1. Prepare dry ingredients: In a large bowl, combine the flour, baking soda, and salt. Stir to blend well and set aside.
2. Mix wet ingredients: Using a stand mixer, beat the softened butter and 1 cup of sugar until the mixture is light and fluffy, about 2 minutes. Add the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring if using, then mix to combine thoroughly.
3. Combine wet and dry: Gradually add the dry ingredients into the stand mixer bowl and mix until just incorporated. Avoid overmixing. Cover the dough with plastic wrap and refrigerate for 2 hours to firm up.
4. Preheat oven and prepare sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
5. Form dough balls: Using a small cookie scoop or spoon, scoop the chilled dough and roll it into uniform balls. If the dough feels too soft to shape, chill it further to prevent spreading during baking.
6. Coat the dough balls: Roll each dough ball first in regular sugar and then generously coat it in powdered sugar. Place them spaced about 2 inches apart on the prepared baking sheets to allow room for spreading.
7. Bake cookies: Bake in the preheated oven for 10-12 minutes, until the cookies have cracked tops but are still soft in the center. Remove the sheets from the oven.
8. Cool: Let the cookies sit on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.

Notes

• The optional yellow food coloring enhances the lemony appearance but can be omitted if preferred.
• If your dough is very soft and sticky, refrigerate it longer to ensure the cookies maintain their shape during baking.
• For a stronger lemon flavor, consider adding extra zest or a bit more lemon juice, but avoid making the dough too wet.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies freeze well, either baked or as dough balls; thaw or bake as needed.

Keywords: Lemon crinkle cookies, lemon cookies, crinkle cookies, lemon zest cookies, powdered sugar cookies, soft lemon cookies