Description
These Lemon Crinkle Cookies are soft, tender, and packed with fresh lemon flavor. Rolled in sugar and baked to perfection, they have a delightful crinkled look and a perfect balance of tart and sweet. Perfect for a refreshing dessert or snack.
Ingredients
Scale
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup + 2 Tablespoons (225g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature
- 1 Tablespoon lemon zest (packed Tablespoon)
- 1 teaspoon vanilla extract
For Rolling
- 3 Tablespoons (35g) granulated sugar (optional)
- 1 cup (120g) confectioners’ sugar
Instructions
- Mix dry ingredients: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- Cream butter and sugar: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 3 minutes.
- Add egg and flavorings: Add the egg, lemon juice, lemon zest, and vanilla extract to the creamed butter and sugar. Beat on high speed until combined, about 1 minute. The mixture may appear curdled, which is normal. Scrape down the sides and bottom of the bowl.
- Combine wet and dry: Add the flour mixture and beat on low speed until combined. The dough will be thick, creamy, and sticky.
- Chill dough: Cover the dough tightly and chill in the refrigerator for at least 3 hours up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Prepare for baking: Remove dough from refrigerator. If chilled longer than 3 hours, let it sit at room temperature for about 10 minutes to make rolling easier. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Roll dough in sugars: Scoop about 1 tablespoon (20g) of dough and roll into balls. Optional: Roll balls in granulated sugar first to prevent confectioners’ sugar melting, then roll very generously in confectioners’ sugar 2-3 times if desired for a heavily sugared look. Place dough balls 3 inches apart on baking sheets.
- Bake cookies: Bake for 12-13 minutes, until edges are set and centers look soft. If cookies aren’t spreading by 9 minutes, remove and lightly bang the baking sheet on the counter 2-3 times to encourage spreading, then return to oven.
- Cool cookies: Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will slightly deflate as they cool.
- Store cookies: Keep cookies covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing: Dough can chill up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked, uncoated dough balls freeze well for up to 3 months. Thaw dough balls at room temperature for 30 minutes before rolling in confectioners’ sugar and baking.
- Granulated Sugar: The extra 2 tablespoons of granulated sugar give a better balance of sweetness against the tart lemon flavor.
- Cornstarch: This ingredient is optional but helps create a soft, thicker cookie texture.
- Lemons: Typically 1-2 lemons yield the required juice and zest. Meyer lemons or other citrus fruits can be used for variation.
- Rolling Sugar: Rolling in granulated sugar before confectioners’ sugar prevents the powdered sugar from melting into the dough, creating a nice crinkle effect.
- Special tools recommended include a mixer, citrus juicer and zester, and silicone mats or parchment paper for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
