Lemon Crinkle Cookies Recipe
If you’re looking for a cookie that’s soft, chewy, and bursting with tangy citrus flavor, lemon crinkle cookies are your answer. These delightful treats are not only easy to make but also perfect for any occasion—from a summer picnic to a cozy tea party. Let’s dive into this foolproof recipe and some pro tips to make them even better!
Ingredients
Here’s what you’ll need:
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice (about half a lemon)
- 1 tbsp lemon zest (use organic lemons for the best flavor)
For Rolling
- ½ cup powdered sugar
Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer.
4. Add Wet Ingredients
- Mix in the egg, vanilla extract, lemon juice, and lemon zest. Beat until well combined.
5. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients. Mix just until a dough forms. Avoid overmixing, as this can make the cookies tough.
Pro Tip: If the dough feels too sticky to handle, refrigerate it for 30 minutes. This makes it easier to roll into balls later.
6. Roll in Powdered Sugar
- Scoop out 1-tablespoon-sized balls of dough and roll them between your hands to form a smooth ball.
- Roll each ball generously in powdered sugar, ensuring it’s well coated.
7. Bake
- Place the cookie dough balls about 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the cookies have a cracked surface.
Pro Tip: Avoid overbaking! The cookies should look slightly underdone in the center when you take them out; they will firm up as they cool.
8. Cool
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage Tips
- Store lemon crinkle cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.
Pro Tips for the Best Lemon Crinkle Cookies
- Use fresh lemons: Fresh lemon juice and zest give the cookies a bright and tangy flavor. Avoid bottled lemon juice, as it lacks the zest’s vibrancy.
- Chill the dough: If your dough is too soft, chilling prevents the cookies from spreading too much during baking.
- Double coat in powdered sugar: For extra contrast and a more dramatic crinkle effect, roll the dough balls twice in powdered sugar.
Why You’ll Love This Recipe
- The zesty lemon flavor pairs beautifully with the sweetness of the powdered sugar.
- They’re incredibly easy to make and require just basic pantry ingredients.
- These cookies are soft and chewy, making them irresistible to everyone who tries them!
Give these lemon crinkle cookies a try and watch them disappear within minutes. They’re perfect for dessert tables, gifting, or simply indulging your sweet tooth.
