Description
Delight in these soft, tangy Lemon Crinkle Cookies featuring a perfect balance of tart lemon juice and sweet sugar. With a crisp powdered sugar coating and a tender, chewy center, these cookies make a refreshing treat for any occasion.
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 Tablespoon)
- 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. Set aside.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to 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. Beat on high speed until combined, about 1 minute. The mixture may appear curdled; this is normal. Scrape down the bowl sides and bottom.
- Mix in Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick, creamy, and sticky.
- Chill Dough: Cover the dough tightly and refrigerate for at least 3 hours or up to 3 days. Chilling is essential for handling the dough.
- Prepare for Baking: When ready, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. If dough chilled more than 3 hours, let it sit at room temperature for about 10 minutes for easier scooping.
- Roll Dough Balls: Scoop about 1 tablespoon (approx. 20g) of dough per ball. Optionally, roll the balls first in granulated sugar to prevent powdered sugar melting, then roll generously 2-3 times in confectioners’ sugar. Place balls at least 3 inches apart on baking sheets.
- Bake Cookies: Bake for 12–13 minutes until edges appear set and centers still look soft. If spreading hasn’t started by minute 9, remove the sheet and gently bang it 2–3 times on the counter to encourage spreading, then return to the oven.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will deflate slightly as they cool.
- Store: Keep cookies covered at room temperature for up to one week.
Notes
- The dough can be made ahead and refrigerated for up to 3 days to deepen flavor and improve texture.
- Baked cookies freeze well for up to 3 months; thaw before serving.
- Unbaked dough balls can also be frozen (without coated confectioners’ sugar) and baked after thawing for 30 minutes on the counter.
- If you lack cornstarch, omitting it will still yield delicious cookies but slightly less soft.
- Lemon juice and zest can be substituted with other citrus fruits like Meyer lemons for varied flavor.
- Use parchment paper or silicone mats for non-stick baking and easy cleanup.
- Rolling dough balls multiple times in powdered sugar increases the crinkle effect and sweetness on the cookie surface.
- For best results, use room temperature ingredients and be sure to cream butter and sugar well for light texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 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: 1.5 g
- Cholesterol: 25 mg
