Why You’ll Love This Recipe
Lemon Crinkle Cookies are easy to make and bursting with zesty lemon flavor. The contrast of the soft, chewy cookie with the crackly, sugary exterior makes for a delightful texture in every bite. These cookies are wonderfully refreshing, making them a great choice for picnics, barbecues, or just a treat to brighten up your day. The hint of lemon in every bite paired with the sugar crust makes them both indulgent and light at the same time!
Ingredients
For the cookies:
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1 3/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 tablespoon lemon zest (from about 2 lemons)
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2 tablespoons fresh lemon juice
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1/2 teaspoon vanilla extract
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1/4 teaspoon lemon extract (optional, for an extra lemon kick)
For the sugar coating:
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1/4 cup granulated sugar
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1/2 cup powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat the oven:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
2. Prepare the dry ingredients:
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Mix the wet ingredients:
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In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
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Add the egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using), and beat until combined.
4. Combine the dry and wet ingredients:
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Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft and slightly sticky.
5. Chill the dough:
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Chill the dough in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much while baking.
6. Prepare the sugar coating:
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In a small bowl, combine the granulated sugar and powdered sugar.
7. Shape the dough:
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Once the dough has chilled, use a tablespoon or cookie scoop to form small dough balls. Roll each ball in the sugar coating mixture until fully covered.
8. Bake the cookies:
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Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press each cookie dough ball down with the bottom of a glass or your fingers to slightly flatten it.
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Bake for 9-11 minutes, or until the cookies are lightly golden around the edges and have crinkled tops. The centers should still be soft.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve:
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Once cooled, enjoy these sweet, tangy Lemon Crinkle Cookies with a glass of iced tea, coffee, or milk. They make the perfect treat for any occasion!
Servings and Timing
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Servings: 18-20 cookies
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Prep Time: 15 minutes
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Chill Time: 30 minutes
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Bake Time: 9-11 minutes
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Total Time: 1 hour
Variations
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Add Poppy Seeds: For a more traditional lemon poppy seed flavor, add 1 tablespoon of poppy seeds to the dough.
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Lemon Glaze: Drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cookies after baking for an extra sweet lemony finish.
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Use Lime: If you prefer lime, you can substitute lime zest and juice for the lemon for a fresh lime crinkle cookie.
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Add White Chocolate Chips: Fold in 1/2 cup of white chocolate chips for a creamy contrast to the tart lemon flavor.
Storage/Reheating
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Storage: Store leftover Lemon Crinkle Cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy for several days.
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Freezing: These cookies freeze well! After baking, let them cool completely, then store them in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for the vibrant, zesty flavor, but if you don’t have fresh lemons, bottled lemon juice can be used in a pinch. Keep in mind that the flavor might be a bit less intense.
Can I skip the lemon extract?
Yes, the lemon extract is optional. The lemon zest and lemon juice provide plenty of flavor, but the extract will give an extra boost if you love the intense lemon flavor.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 flour blend to make these cookies gluten-free. Make sure to use a brand that has xanthan gum to help with texture.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just make sure to bring it to room temperature for a few minutes before shaping and baking.
Can I make these cookies without chilling the dough?
Chilling the dough helps the cookies hold their shape and prevents them from spreading too much. While it’s not strictly necessary, it’s highly recommended for the best texture.
Conclusion
Lemon Crinkle Cookies are the perfect combination of tart, sweet, and chewy with that signature crinkle look that makes them so charming. The refreshing lemon flavor is the star of this simple yet delicious recipe, and the sugar coating gives the cookies a lovely texture and sweetness. Whether you’re baking for a special occasion or just need a treat to brighten your day, these cookies are sure to bring a burst of sunshine to your dessert table! Enjoy!
Lemon Crinkle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Total Time: 1 hour
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Crinkle Cookies are soft, chewy cookies with a refreshing lemon flavor and a signature crinkled look, thanks to the powdered sugar coating.
Ingredients
- For the cookies:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract (optional)
- For the sugar coating:
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Add the egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using), and beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft and slightly sticky.
- Chill the dough in the refrigerator for at least 30 minutes to prevent spreading while baking.
- For the coating, mix the granulated sugar and powdered sugar in a shallow bowl.
- Once the dough is chilled, form tablespoon-sized dough balls. Roll each ball in the sugar coating mixture until fully covered.
- Place the coated dough balls on the baking sheet, spaced 2 inches apart. Gently press each cookie down with the bottom of a glass or your fingers.
- Bake for 9-11 minutes or until lightly golden around the edges with crinkled tops. The centers should remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Notes
Add 1 tablespoon of poppy seeds for a lemon poppy seed twist.For extra lemon flavor, drizzle a simple lemon glaze on top after baking.If you prefer lime, substitute lime zest and juice for lemon for a refreshing twist.For extra richness, fold in 1/2 cup of white chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 15g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
