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Lemon Crinkle Cookies Recipe

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★★★★★

4.3 from 26 reviews

These Lemon Crinkle Cookies are soft, tangy, and delightfully crackled with a sweet powdered sugar coating. Featuring bright flavors of fresh lemon zest and juice, these cookies offer a perfect balance of citrus and sweetness, perfect for any occasion or a refreshing treat with your afternoon tea.

Ingredients

Scale

Cookie Dough

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (from 2–3 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For Rolling

  • 1/2 cup powdered sugar
  • Additional powdered sugar for dusting

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes. This aeration is key to tender cookies.
  3. Add Eggs and Flavorings: Incorporate eggs one at a time, ensuring each egg is fully mixed in before adding the next. Stir in fresh lemon zest, lemon juice, and vanilla extract. The batter might look slightly curdled due to the lemon juice, which is normal.
  4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until everything is combined. Avoid overmixing to keep the cookies tender.
  5. Chill Dough: Cover the bowl and refrigerate the dough for at least 1 hour. Chilling firms up the dough, making it easier to handle and improves texture.
  6. Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking. Pour 1/2 cup powdered sugar into a shallow bowl.
  7. Shape and Roll Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in the powdered sugar, coating completely for the signature crinkle look.
  8. Arrange and Bake: Place the sugar-coated dough balls on the baking sheet about 2 inches apart, as they will spread during baking. Bake for 10-12 minutes or until the edges are lightly golden and the centers are set but still soft.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely. Optionally, dust with additional powdered sugar for extra sweetness and visual appeal.

Notes

  • Chill the dough even if you’re impatient – it makes all the difference in texture and spread.
  • Use fresh lemon zest to get the brightest and most aromatic lemon flavor.
  • Don’t overbake; the cookies will continue cooking on the hot baking sheet after removal from the oven.
  • Store cookies in an airtight container to maintain their soft texture and freshness.

Keywords: lemon cookies, lemon crinkle cookies, soft lemon cookies, citrus cookies, powdered sugar cookies, homemade cookies

Find it online: https://epicrecipebox.com/lemon-crinkle-cookies-recipe/