Lemon Crinkle Cookies Recipe
Introduction
Lemon Crinkle Cookies are a delightful treat that combine zesty lemon flavor with a soft, chewy texture. Their signature cracked powdered sugar coating makes them as beautiful as they are delicious. Perfect for a fresh twist on classic cookies.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 tablespoons lemon juice (freshly squeezed)
- 1/2 cup powdered sugar, for rolling
Instructions
- Step 1: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Mix in the lemon juice until well combined, then gradually add the flour to form a soft dough.
- Step 2: Preheat your oven to 350°F (175°C). Roll the dough into small balls about 1 inch in diameter, then roll each ball generously in powdered sugar, making sure they are fully coated.
- Step 3: Place the coated dough balls on a baking sheet lined with parchment paper, spacing them a couple of inches apart.
- Step 4: Bake for 10-12 minutes, or until the cookies have expanded and the powdered sugar coating has cracked, revealing the soft cookie beneath.
- Step 5: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra lemon flavor, add finely grated lemon zest to the dough along with the juice.
- Chill the dough for 30 minutes before baking to help the cookies keep their shape and enhance the texture.
- Use fresh lemon juice for the brightest citrus flavor; bottled lemon juice can be used but may be less vibrant.
Storage
Store Lemon Crinkle Cookies in an airtight container at room temperature for up to 5 days. They also freeze well—place cookies in a sealed freezer bag and freeze for up to 3 months. To enjoy after freezing, let them thaw at room temperature. Reheating is generally not necessary.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why do the cookies crack during baking?
The cracks form as the dough expands in the oven and the powdered sugar coating breaks apart. This creates the signature crinkled appearance and is a sign of the cookie’s soft interior.
Can I use lemon extract instead of lemon juice?
Yes, you can substitute lemon extract for lemon juice, but reduce the quantity to about 1 teaspoon since extracts are more concentrated. The texture may be slightly different without the additional liquid.
PrintLemon Crinkle Cookies Recipe
Lemon Crinkle Cookies are delightful, soft cookies with a vibrant citrus flavor and a beautifully cracked surface dusted with powdered sugar. These easy-to-make treats combine the tangy brightness of fresh lemon juice with a tender buttery base, perfect for any occasion or a sweet snack with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (optional but recommended for extra lemon flavor)
Topping
- 1/2 cup powdered sugar (for rolling)
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer. Beat in the egg, lemon juice, and lemon zest until thoroughly combined. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to form a soft dough.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to make it easier to handle and help the cookies maintain their shape during baking.
- Preheat the oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and coat the cookies: Using a tablespoon or small cookie scoop, form dough balls about 1 inch in diameter. Roll each dough ball generously in powdered sugar, coating them completely. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the tops are cracked and the edges are set but the centers remain soft. Avoid overbaking to keep them tender.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your tangy and sweet Lemon Crinkle Cookies with a cup of tea or as a delightful dessert.
Notes
- For an extra lemony kick, add lemon zest to the batter.
- Make sure the butter is softened but not melted for the best texture.
- Rolling the dough balls generously in powdered sugar creates the signature crackled appearance.
- Chilling the dough helps to prevent excessive spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Lemon crinkle cookies, lemon cookies, crinkled cookies, soft lemon cookies, powdered sugar cookies, citrus cookies, easy lemon cookies
