Description
Delightfully soft and tangy Lemon Crinkle Cookies with a beautiful crackled surface, packed with fresh lemon juice and zest for a burst of citrus flavor. These cookies feature a perfectly balanced sweet-tart profile, soft centers, and a sweet powdered sugar coating that makes them irresistibly delicious.
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)
- 1 teaspoon vanilla extract
For Rolling
- 3 Tablespoons (35g) granulated sugar (optional)
- 1 cup (120g) confectioners’ sugar
Instructions
- Prepare Dry Ingredients. Whisk the all-purpose flour, cornstarch, baking soda, and salt together in a medium bowl and set aside for later mixing.
- Cream Butter and Sugar. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add Wet Ingredients. Add the egg, lemon juice, lemon zest, and vanilla extract to the creamed mixture and beat on high speed until fully combined, approximately 1 minute. The mixture may look curdled; this is normal. Scrape down sides and bottom of the bowl to ensure even mixing.
- Combine with Dry Ingredients. Add the whisked dry ingredients to the wet mixture and beat on low speed until just combined. The dough will be thick, creamy, and sticky.
- Chill the Dough. Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. Chilling is essential for handling sticky dough and for cookie texture.
- Prepare for Baking. When ready to bake, preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. If the dough was chilled longer than 3 hours, allow it to sit at room temperature for about 10 minutes to soften slightly.
- Shape and Roll Cookies. Scoop approximately 1 tablespoon (20g) portions of dough and roll into balls. To prevent the powdered sugar from melting into the dough, first roll each ball in granulated sugar, then roll generously in confectioners’ sugar 2-3 times for a thick coating. Place balls 3 inches apart on prepared baking sheets.
- Bake the Cookies. Bake for 12 to 13 minutes until edges are set but centers remain soft. If spreading is slow by minute 9, gently bang the baking sheet on the counter 2–3 times to encourage spreading, then continue baking.
- Cool. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Cookies will deflate slightly as they cool.
- Store. Keep cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Make Ahead & Freezing: Dough can be refrigerated for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked dough balls (not coated in sugar) also freeze well for up to 3 months; thaw at room temperature for 30 minutes before rolling in powdered sugar and baking.
- Cornstarch is optional but helps maintain soft, thick cookies; the recipe works well without it.
- Lemon juice and zest can be substituted with other citrus fruits or Meyer lemons for a different flavor profile.
- Rolling in granulated sugar before confectioners’ sugar helps prevent the coating from melting into the dough and keeps the crinkle effect prominent.
- Using room temperature ingredients and thorough creaming ensures proper texture and rise.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
