Description
These Lemon Crinkle Cookies are soft and chewy with a bright, tangy lemon flavor. Rolled in granulated and powdered sugar, they develop signature crackly tops and a sweet-tart balance perfect for tea time or any dessert craving. With simple ingredients and easy steps, these cookies offer a delightful citrus twist on a classic crinkle cookie.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking during baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream butter and sugar: Using an electric mixer, beat the softened unsalted butter with granulated sugar in a large bowl until the mixture is light and fluffy, about 3-4 minutes. This step adds air to the batter and creates a soft cookie texture.
- Add egg and flavorings: Mix in the egg, lemon zest, fresh lemon juice, and vanilla extract until everything is fully combined, adding moisture and bright citrus flavor to the dough.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until incorporated. Avoid overmixing to keep the cookies tender.
- Chill the dough: Cover the dough and refrigerate it for at least 30 minutes. Chilling helps the dough firm up, making it easier to scoop and shaping the cookies.
- Shape and roll the cookies: Scoop tablespoon-sized portions of chilled dough and roll each into a ball. First roll each ball in granulated sugar, then coat thoroughly in powdered sugar. This dual coating creates the signature crinkly and crackly cookie tops.
- Bake: Arrange the coated dough balls on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 9-11 minutes or until the edges are set but centers remain soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps them set up perfectly.
- Serve: Enjoy your lemon crinkle cookies with a cup of tea or as a sweet, tart treat anytime.
Notes
- For extra lemon flavor, use fresh lemon zest and juice as specified; bottled lemon juice can be substituted but fresh is best.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Chilling the dough is essential for easy handling and to prevent spreading during baking.
- Cookies will keep in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a one-to-one gluten-free baking flour blend.
