Bright, zesty, and irresistibly chewy, these Lemon Crinkle Cookies are a ray of sunshine in dessert form. With their distinctive crackled tops dusted in powdered sugar, they’re as beautiful as they are delicious. The perfect balance of sweet and tangy, these cookies deliver a burst of citrus flavor in every bite.
Whether you’re looking for a refreshing summer treat or a way to brighten up a dreary day, these lemon cookies are guaranteed to lift your spirits. The best part? They’re surprisingly simple to make, requiring just a handful of ingredients you likely already have in your pantry.
Why You’ll Love This
- Quick to prepare – ready in just 45 minutes from start to finish
- Perfect texture – soft and chewy centers with slightly crisp edges
- Bright citrus flavor that’s not overpowering
- Beautiful crinkled appearance with minimal effort
- Great for gifting, bake sales, or afternoon tea
Ingredients
- 7 tablespoons unsalted butter, melted and cooled
- ¾ cup plus 2 tablespoons (175g) granulated sugar
- 1 heaping tablespoon lemon zest (about 2 lemons)
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- 1 large egg plus 1 egg yolk, room temperature
- 2 tablespoons fresh lemon juice
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ cup (50g) granulated sugar
- ¾ cup (90g) powdered sugar, sifted
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Massage lemon zest into sugar for 30 seconds to release oils.
- Add melted butter and extracts to lemon sugar. Whisk in eggs one at a time, then lemon juice.
- Sift together flour, baking powder, cornstarch, and salt. Fold into wet ingredients in two additions until just combined.
- Roll 1-1.2 oz dough balls first in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets.
- Bake 9-11 minutes until puffy and set but not overbaked. Cool on sheet 10 minutes before transferring to rack.
Tips & Variations
- For extra lemon flavor, add a drop of lemon extract or increase the zest to 3 tablespoons.
- Try using Meyer lemons when in season for a sweeter, more floral lemon flavor.
- Add 1/2 cup of white chocolate chips for a sweeter cookie with added texture.
- Make sure to roll the cookies generously in powdered sugar for the best crinkle effect.
- The dough can be made ahead and refrigerated for up to 24 hours. Let it sit at room temperature for 15 minutes before rolling.
- For a citrus twist, substitute half the lemon zest with orange or lime zest.
Serving Suggestions
These Lemon Crinkle Cookies are delightful on their own, but they also pair beautifully with a cup of Earl Grey tea or a glass of iced tea on a warm day. For a special dessert, serve them alongside fresh berries and a dollop of whipped cream.
They also make a lovely addition to a dessert platter alongside other cookies or petit fours for a tea party or holiday gathering.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- The cookies will appear slightly underdone when you remove them from the oven but will continue to set as they cool.
- For the best lemon flavor, always use fresh lemon juice and zest, never bottled.
FAQs
Why didn’t my cookies crinkle? Make sure your dough is properly chilled and that you’ve coated the cookies generously in powdered sugar. Also, check that your baking powder is fresh.
Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
How do I know when the cookies are done? The edges should be set but the centers will still be soft. They will continue to firm up as they cool.
Can I use bottled lemon juice instead of fresh? Fresh is best for the brightest flavor, but in a pinch, bottled will work. Just be sure to use fresh zest as that’s where most of the flavor comes from.
[recipe_card]
