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Lemon Crinkle Cookies Recipe

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3.9 from 7 reviews

These Lemon Crinkle Cookies are soft, tangy, and easy to make, featuring a perfect balance of sweet and zesty lemon flavors wrapped in a delightful crinkled sugar coating. Ideal as a refreshing treat for any occasion, these cookies combine fresh lemon zest and juice with a tender buttery dough that bakes to perfection in just minutes.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar, plus extra for coating
  • 2 large eggs
  • 2 tbsp fresh lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This helps to incorporate air into the dough for a tender texture.
  3. Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then stir in the fresh lemon zest, lemon juice, and vanilla extract until fully combined to infuse the dough with bright, citrusy flavor.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution. Gently fold the dry ingredients into the wet mixture just until combined; the dough will be slightly sticky, which is perfect for these cookies.
  5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15 minutes. This firms up the dough, making it easier to shape and helping the cookies hold their shape during baking. Meanwhile, pour extra granulated sugar into a shallow bowl for coating.
  6. Shape and Coat Cookies: Using your hands, roll the chilled dough into 1-inch balls. Then roll each ball evenly in the extra granulated sugar to create the signature crinkle effect once baked.
  7. Bake: Arrange the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops have formed light cracks.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring a perfect texture.

Notes

  • If you prefer a stronger lemon flavor, you can increase the lemon zest to 3 tablespoons.
  • Make sure not to overmix the dough once dry ingredients are added to keep the cookies tender.
  • Chilling the dough is important for the texture and helps the sugar coating stick well.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies can also be frozen before baking; freeze rolled sugar-coated balls on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Find it online: https://lauracooks.com/lemon-crinkle-cookies-recipe/