Lemon Crinkle Cookies
These bright, chewy Lemon Crinkle Cookies feature a perfect balance of sweet and tangy flavors, with distinctive crackled tops created by rolling lemon-infused dough in powdered sugar before baking to golden perfection.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoons fresh lemon zest from approximately 2 lemons
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Yellow food coloring optional, for more vibrant color
- ½ cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Whisk together the dry ingredients in a medium bowl – combine flour, baking powder, and salt until well integrated, then set aside.
- Cream the butter and sugar in a large bowl using an electric mixer or vigorous hand mixing until light and fluffy, about 2-3 minutes. The mixture should turn slightly lighter in color.
- Add eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract. If using food coloring, add a few drops now for a more vibrant yellow color.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing, which can make the cookies tough.
- Chill the dough for 10-15 minutes if it feels too soft to handle. This brief chilling helps the cookies hold their shape better during baking.
- Place powdered sugar in a small bowl and roll tablespoon-sized balls of dough in the sugar until completely coated. The thicker the coating, the more dramatic the crinkle effect.
- Arrange the coated dough balls on the prepared cookie sheets, leaving about 2 inches between each one to allow for spreading.
- Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft. The cookies should not brown much except slightly at the edges.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The crinkles will become more pronounced as they cool.
Notes
- For the most vibrant lemon flavor, use fresh lemons for both zest and juice – bottled juice lacks the bright notes that make these cookies special.
- Room temperature eggs incorporate much better than cold ones, creating a smoother, more cohesive dough.
- The dough can be made ahead and refrigerated for up to 2 days. Let it come to room temperature for about 20 minutes before rolling and baking.
- These cookies freeze beautifully for up to 3 months in an airtight container. Thaw at room temperature for an hour before serving.
- For a fun variation, try adding 1 tablespoon of poppy seeds to the dough for a lemon poppy seed version.