Name: Easy Lemon Crinkle Cookies- Zesty & Sweet Treats
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Yield: Approx. 24 cookies
Ingredients: 7 tablespoons unsalted butter, melted and cooled; 1 cup plus 2 tablespoons (175g) granulated sugar; 1 heaping tablespoon lemon zest (from about 2 large lemons); 1 teaspoon lemon extract; ½ teaspoon vanilla extract; 1 large egg, at room temperature; 1 egg yolk, at room temperature; 2 tablespoons fresh lemon juice; 2 cups (250g) all-purpose flour, spooned and leveled; 1 teaspoon baking powder; 1 teaspoon cornstarch; ½ teaspoon salt; ¼ cup (50g) granulated sugar (for rolling); ¾ cup (90g) powdered sugar, sifted (for coating)

Lemon Crinkle Cookies are more than just a treat; they’re a burst of sunshine in every bite, a delightful dance of tangy citrus and sweet indulgence. If you’ve ever found yourself irresistibly drawn to that powdery, snow-dusted exterior revealing a tender, zesty interior, then you understand the magic. We adore these cookies because they manage to be both refreshingly bright and satisfyingly comforting. They’re the perfect little pick-me-up, whether you’re enjoying a quiet afternoon tea or sharing them at a lively gathering. What truly sets these particular Lemon Crinkle Cookies apart is the perfect balance achieved between the sharp lemon zest and the sweet, soft cookie base. The signature crackled coating isn’t just for show; it adds a delightful textural contrast that makes each mouthful an adventure. Get ready to bake a batch that will have everyone asking for your secret!

Ingredients:

7 tablespoons unsalted butter, melted and cooled
¾ cup plus 2 tablespoons (175g) granulated sugar
1 heaping tablespoon lemon zest (from about 2 large lemons)
1 teaspoon lemon extract
½ teaspoon vanilla extract
1 large egg, at room temperature
1 egg yolk, at room temperature
2 tablespoons fresh lemon juice
2 cups (250g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt
¼ cup (50g) granulated sugar (for rolling)
¾ cup (90g) powdered sugar, sifted (for coating)

Preparing the Dough

In a large mixing bowl, combine the melted and cooled unsalted butter with ¾ cup plus 2 tablespoons (175g) of granulated sugar. Whisk them together vigorously until the mixture is smooth and well combined. It’s important that the butter has cooled sufficiently so it doesn’t cook the eggs later on.
Add the heaping tablespoon of fresh lemon zest, lemon extract, and vanilla extract to the butter and sugar mixture. Stir until everything is thoroughly incorporated. The zest is crucial for that intense, natural lemon flavor and aroma, while the extracts provide a delightful background note.
In a separate small bowl, whisk together the room-temperature large egg and the egg yolk. Adding them one at a time to the butter mixture, whisk each thoroughly before adding the next. The room temperature is key here, as it helps the eggs emulsify better with the fat, creating a smoother, more stable dough. After the eggs are incorporated, gradually whisk in the 2 tablespoons of fresh lemon juice until the wet ingredients are fully combined.
Now it’s time to add the dry ingredients. In a medium bowl, whisk together the 2 cups (250g) of all-purpose flour (make sure to spoon and level it for accurate measurement!), baking powder, cornstarch, and ½ teaspoon of salt. The cornstarch is a secret weapon for achieving that wonderfully tender and slightly chewy texture that makes these cookies so irresistible.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or stirring with a sturdy spatula until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. You want to mix until you no longer see streaks of dry flour. The dough will be soft and slightly sticky. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough is essential for several reasons: it allows the flavors to meld, makes the dough firmer and easier to handle, and helps the cookies spread less during baking.

Shaping and Baking the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Prepare two shallow bowls: one filled with ¼ cup (50g) of granulated sugar and the other with ¾ cup (90g) of sifted powdered sugar. Sifting the powdered sugar is important to prevent clumps and ensure a smooth, even coating on the cookies.
Once the dough has chilled sufficiently, scoop rounded tablespoons of dough and roll them into balls, about 1 to 1 ½ inches in diameter. It’s easiest to do this with a cookie scoop or a small ice cream scoop to ensure uniform size, which leads to even baking. Gently roll each dough ball first in the granulated sugar, coating it lightly. This outer layer of granulated sugar will help create those signature crinkly cracks as the cookies bake and spread.
After rolling in granulated sugar, immediately roll each dough ball in the sifted powdered sugar, ensuring it is generously coated on all sides. The powdered sugar is what gives these Lemon Crinkle Cookies their beautiful, snow-dusted appearance once they’re baked. Place the coated dough balls about 2 inches apart on the prepared baking sheets. They will spread significantly as they bake.
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still appear slightly soft. The key is to not overbake them. They will continue to set up as they cool on the baking sheet. You might even see small cracks forming during baking – that’s a good sign!
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As they cool, the distinctive crinkled pattern will become more pronounced. Once fully cooled, the powdered sugar coating will have set, giving them that classic, delightful crinkle cookie look.

Conclusion:

There you have it – a delightful recipe for Lemon Crinkle Cookies that are sure to become a household favorite! We’ve walked through each step, from zesting your lemons to achieving that perfect crinkled exterior and tender, chewy interior. These cookies offer a bright, refreshing burst of citrus that’s wonderfully balanced by the sweet dough. They are fantastic on their own, but also pair beautifully with a cup of tea or coffee. For serving, consider a dusting of powdered sugar for an extra touch of elegance, or present them in a pretty tin as a homemade gift.

Don’t be afraid to experiment! You can easily adapt this Lemon Crinkle Cookies recipe by adding a hint of lavender or poppy seeds to the dough for a unique twist. If you love citrus, a touch of lime zest can also be incorporated. I truly hope you enjoy baking and, more importantly, eating these delightful cookies. Don’t worry if your first batch isn’t absolutely perfect; practice makes perfect, and even imperfect crinkles taste amazing!

Frequently Asked Questions about Lemon Crinkle Cookies:

Why aren’t my Lemon Crinkle Cookies spreading properly?

Several factors can influence cookie spread. Ensure your oven temperature is accurate; an oven that’s too cool can lead to flatter cookies. Also, chilling the dough is crucial. If the dough is too warm when rolled into balls and then coated in powdered sugar, it can melt too quickly in the oven, resulting in less spread. Make sure you’re not over-mixing the dough, as this can also affect texture and spread.

Can I make Lemon Crinkle Cookies ahead of time?

Absolutely! The dough for Lemon Crinkle Cookies can be made and then chilled in the refrigerator for up to 3 days, or frozen for up to 3 months. If frozen, thaw the dough in the refrigerator overnight before proceeding with rolling and baking. Baked cookies will stay fresh in an airtight container at room temperature for about 3-4 days.