Lemon Crinkle Cookies: A Delightfully Chewy and Citrus-Kissed Treat
Lemon Crinkle Cookies are the perfect blend of tangy and sweet, offering a delightful balance of freshness and softness that will leave you craving more. These cookies are a wonderful treat for any occasion, whether you’re relaxing with a cup of tea or sharing them with friends and family. With their soft, chewy texture and vibrant lemon flavor, they stand out from your typical cookie lineup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons fresh lemon juice (Note: If you want a stronger lemon flavor, you can double the lemon juice amount or use lemon extract for a more intense citrus punch. Too much lemon juice, however, may cause the cookies to spread too much while baking.)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring (optional)
For rolling:
- 1/4 cup sugar
- 3/4 cup powdered sugar (also known as icing sugar or confectioners’ sugar)
Instructions
- Prepare the Dry Ingredients
Start by mixing the dry ingredients. In a large bowl, whisk together the flour, baking soda, and salt. Set this mixture aside to ensure the dry ingredients are well-combined. - Cream the Butter and Sugar
In the bowl of a stand mixer, beat the softened butter and sugar together until fluffy. This will take a couple of minutes and is essential to creating a light, airy texture in the cookies. Once the butter and sugar are fluffy, add the egg, fresh lemon juice, lemon zest, vanilla extract, and yellow food coloring (if you’re using it) into the bowl. Mix everything until it’s fully combined. - Combine Wet and Dry Ingredients
Slowly add the dry flour mixture into the stand mixer with the wet ingredients. Mix until the flour is incorporated. Be careful not to overmix at this stage. Once everything is well combined, cover the bowl with plastic wrap and place it in the fridge to chill for at least 2 hours. Chilling the dough ensures that the cookies don’t spread too much when baked. - Prepare for Baking
After the dough has chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier. - Shape the Dough
Once the dough is chilled and firm, use a small cookie scoop or your hands to form the dough into uniform balls. The dough should be firm but still scoopable. If the dough feels too soft, place it back in the fridge or freezer for a bit longer to firm up. This step ensures that the cookies hold their shape while baking and don’t spread too much. - Roll the Dough
To give the cookies their signature crinkled appearance, roll each dough ball first in regular granulated sugar, and then in powdered sugar. Coat the dough balls generously with powdered sugar so that they develop a nice crinkle as they bake. This creates a lovely texture and adds to the visual appeal of the cookies. - Bake the Cookies
Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow them to spread as they bake. Bake the cookies for 10-12 minutes, or until they are just set but still soft in the center. The crinkle effect will become more noticeable as the cookies bake, and they will turn a light golden color. Keep an eye on them to avoid overbaking, as this can cause them to become too crispy. - Cool and Enjoy
After removing the cookies from the oven, let them cool on the baking sheets for about 5 minutes. Then, carefully transfer the cookies to a cooling rack to cool completely. The powdered sugar coating will harden slightly as the cookies cool, adding a delightful sweetness and texture.
Notes
- Bold Lemon Flavor: If you want a stronger lemon flavor, feel free to double the amount of lemon juice or use lemon extract. Keep in mind that too much lemon juice may cause the cookies to spread more than desired during baking. For a perfect balance, lemon extract is a great alternative as it imparts a more concentrated lemon flavor without affecting the dough’s consistency.
- Add-ins: If you want to mix things up, try adding a handful of white chocolate chips or poppy seeds to the dough for added texture and flavor.
- Make it Gluten-Free: To make these cookies gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend. Be sure to check that the other ingredients, such as the baking soda and vanilla extract, are gluten-free as well.
- Storage: These cookies can be stored in an airtight container for up to a week at room temperature. You can also freeze them for up to 3 months. Just be sure to separate the layers of cookies with parchment paper to prevent them from sticking together.