Lemon Crinkle Cookies Recipe
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.
- 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
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
- Prepare dry ingredients: In a large bowl, combine the flour, baking soda, and salt. Stir to blend well and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://todayquickmeals.com/lemon-crinkle-cookies-recipe/
