Print

Lemon Crinkle Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

Delight in the bright, tangy flavor of these Lemon Crinkle Cookies, featuring a soft, chewy texture with a perfectly crackled powdered sugar exterior. These cookies combine the fresh zest and juice of lemon with a tender, buttery dough, chilled for optimal texture and baked to perfection. A refreshing twist on classic crinkle cookies, perfect for spring and summer gatherings or any time you crave a citrusy treat.

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup + 2 Tablespoons (225g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature
  • 1 Tablespoon lemon zest (packed)
  • 1 teaspoon vanilla extract

Coating Sugars

  • 3 Tablespoons (35g) granulated sugar (optional, for rolling)
  • 1 cup (120g) confectioners’ sugar

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set this mixture aside to combine the leavening agents and dry components evenly.
  2. Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened unsalted butter and granulated sugar together on medium-high speed for about 3 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
  3. Add Wet Ingredients: Add the egg, lemon juice, lemon zest, and vanilla extract to the creamed butter mixture. Beat on high speed for about 1 minute until fully incorporated, even if the mixture looks curdled, which is normal. Scrape the bowl sides and bottom as needed.
  4. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined. The resulting dough will be thick, creamy, and sticky, signaling readiness for chilling.
  5. Chill the Dough: Cover the dough tightly with plastic wrap or an airtight lid and refrigerate for at least 3 hours, up to 3 days. Chilling is essential to firm up the sticky dough, making it easier to handle and improving the cookies’ texture.
  6. Prepare for Baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove the chilled dough from the refrigerator and allow it to sit at room temperature for about 10 minutes if chilled longer than 3 hours to soften slightly for easier scooping.
  7. Roll Dough Balls in Sugar: Scoop about 1 tablespoon (approximately 20g) of dough each, roll into balls. For best results, first roll the balls lightly in granulated sugar, then into confectioners’ sugar generously. For a more pronounced crackled look, roll the balls 2-3 times in confectioners’ sugar. Place cookie balls 3 inches apart on the prepared baking sheets.
  8. Bake the Cookies: Bake in the preheated oven for 12–13 minutes until cookie edges are set but the centers still look soft. If the cookies do not spread by 9 minutes, gently tap the baking sheet on the counter 2–3 times to help initiate spreading, then return to the oven to finish baking.
  9. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes after removal from the oven, then transfer them to a wire rack to cool completely. The cookies will deflate slightly as they cool, leaving a tender crumb and crackled appearance.
  10. Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week, maintaining their freshness and delightful texture.

Notes

  • Chilling the dough is mandatory to achieve the proper texture and clean crinkle appearance.
  • Rolling the dough balls first in granulated sugar helps prevent the confectioners’ sugar from melting into the dough too quickly.
  • Ensure the butter and egg are at room temperature for optimal creaming and dough consistency.
  • This recipe yields a large batch—perfect for sharing or freezing for later.
  • For a more intense lemon flavor, use fresh lemon juice and zest rather than bottled options.

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