Lemon Crinkle Cookies Recipe
These bright and zesty lemon crinkle cookies are soft, chewy, and bursting with fresh citrus flavor. Perfect for any occasion, they’re easy to make and even easier to devour! You'll love that it is all made in one bowl.
Servings: 18 -20 cookies
Ingredients
- 1 cup granulated sugar
- 1 tablespoon freshly grated lemon zest
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 2 large eggs at room temperature
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¾ cup confectioners’ sugar for rolling cookies
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine sugar and lemon zest: In a large bowl or bowl of a sand mixer, mix the granulated sugar and lemon zest using your fingers until the sugar is fragrant and slightly moist. You can also use an electric mixer to get the same effect. This helps infuse the lemon flavor.
- Add the eggs: Add the eggs to the lemon sugar and beat until smooth and creamy, about 2 minutes on high speed, and combine well.
- Add the rest of the wet ingredients. Add the melted and cooled butter, lemon juice, lemon extract, and vanilla extract to the
- Add the dry ingredients. Sift in the flour, baking powder, and salt over the top of the bowl with the wet ingredients. Gradually fold the dry mixture into the wet mixture using a rubber spatial or dough hook until no streaks of flour remain. The dough will be slightly sticky.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 60 minutes overnight. This step helps make the dough easier to handle. Do not skip this step.
- Prepare for rolling: Place the confectioners’ sugar in a shallow bowl. Scoop about 1 tablespoon of chilled dough and roll it into a ball.
- Coat with sugar: Roll each dough ball generously in the confectioners’ sugar until fully coated. This creates the signature crinkle effect when baking.
- Bake the cookies: Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the tops are slightly puffed and crinkled. The centers should remain soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Infuse the sugar: Rub the lemon zest into the granulated sugar to enhance the citrus flavor.
Use fresh lemon juice: For the brightest, freshest flavor, avoid bottled lemon juice.
Chill the dough: This helps the cookies hold their shape and prevents spreading during baking.
Generously coat in sugar: Ensure a thick layer of confectioners’ sugar for dramatic crinkles and a sweet finish.
Don’t overbake: Remove cookies when the edges are set but the centers are still soft to keep them chewy.
Room temperature eggs: These blend better with other ingredients, creating a smooth dough.
For extra tang: Add a pinch of citric acid or extra lemon zest to the dough.
With these tips, your cookies will turn out perfectly zesty, crinkly, and irresistibly soft every time!
Nutrition
Calories: 148kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 85mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
