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Lemon Crinkle Cookies Recipe

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4 from 11 reviews

These Lemon Crinkle Cookies are delightful, tangy, and tender treats perfect for any lemon lover. With a crackled sugary exterior and a soft, flavorful interior infused with fresh lemon juice and zest, these cookies make a refreshing twist on classic crinkle cookies. Perfect for sharing or enjoying with a cup of tea.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours 27 minutes
  • Yield: 30 cookies
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 cups (260g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter (melted)
  • 1 cup (207g) granulated sugar
  • 1 large egg
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest (2–3 lemons)
  • 1 teaspoon vanilla extract

Coating

  • 3 tablespoons (39g) granulated sugar
  • 1 cup (115g) powdered sugar (sifted)

Instructions

  1. Combine Dry Ingredients: Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. Set this mixture aside for later to ensure even distribution throughout the dough.
  2. Mix Butter and Sugar: In a large bowl, combine the melted unsalted butter and granulated sugar, mixing until the mixture is smooth and well incorporated.
  3. Add Wet Ingredients: Add the egg, freshly squeezed lemon juice, lemon zest, and vanilla extract to the butter and sugar mixture, stirring until all wet ingredients are thoroughly combined.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently just until combined. Be careful not to overmix; the dough should be somewhat thin and sticky. Cover the dough and refrigerate for at least 3-4 hours or overnight for best results.
  5. Preheat Oven: When ready to bake, preheat the oven to 350°F (180°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
  6. Shape Cookies: Scoop tablespoon-sized portions (about 20g) of dough and gently roll each into a ball. Roll each ball first in granulated sugar, then coat it thoroughly with sifted powdered sugar to create the signature crinkle effect.
  7. Bake Cookies: Arrange the coated dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading. Bake in the preheated oven for 9-13 minutes, until the cookies have spread, formed cracks, and the centers just begin to look set.
  8. Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
  9. Store Properly: Once cooled, store the cookies in an airtight container at room temperature for up to one week, maintaining freshness and texture.

Notes

  • Refrigerating the dough overnight helps the flavors develop and makes the dough easier to handle.
  • Rolling the dough balls in both granulated and powdered sugar gives the cookies their characteristic crackled look and a subtle texture contrast.
  • Watch the cookies closely towards the end of baking to prevent overbaking—they should be set in the center but still soft.
  • For a more intense lemon flavor, increase the lemon zest slightly but avoid adding too much juice to prevent dough from becoming overly wet.

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