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Lemon Crinkle Cookies

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Bright, tangy, and bursting with citrusy cheer, these lemon crinkle cookies are soft, pillowy, and coated in a crackly layer of powdered sugar. They’re quick to make, crowd-pleasing, and deliver a bold lemon flavor in every bite.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon (4g) baking powder
  • 1/4 teaspoon (1g) salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon zest (from 2 medium lemons)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • Optional: yellow food coloring (just a drop, for color)
  • For Rolling:
  • 1/2 cup (60g) powdered sugar
  • 3 tablespoons (40g) granulated sugar

Instructions

  1. Gather all ingredients and let the butter and egg come to room temperature (about 20 minutes).
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 2-3 minutes until light and fluffy.
  4. Beat in the egg, lemon juice, lemon zest, and vanilla extract (add food coloring if using). Scrape down the bowl as needed.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not over-mix. The dough will be sticky.
  6. Cover the bowl with plastic wrap and refrigerate the dough for 20-30 minutes.
  7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. Scoop tablespoon-sized balls (about 20g each) of dough. Roll each ball first in granulated sugar, then generously in powdered sugar.
  9. Arrange coated dough balls on the baking sheet, spacing about 2 inches apart.
  10. Bake for 9-11 minutes, until tops are crackly and edges are just set. Centers should look slightly underdone.
  11. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chilling the dough is essential for thick, crinkly cookies. For extra tang, add more lemon zest. Roll dough balls in granulated sugar before powdered sugar for the best crinkle effect. Cookies can be made gluten-free or vegan with appropriate substitutions. Store in an airtight container for 3-4 days or freeze for up to 2 months.

Nutrition

Keywords: lemon crinkle cookies, lemon cookies, easy lemon dessert, spring cookies, powdered sugar cookies, citrus cookies, soft cookies, bake sale cookies

Find it online: https://hungermind.com/lemon-crinkle-cookies-recipe-easy-soft-and-zesty-treats/