Lemon Crinkle Cookies
The ultimate comfort food, Lemon Crinkle Cookies are soft, chewy, and bursting with zesty lemon flavor. These easy-to-make cookies are perfect for any occasion, bringing a touch of sunshine to your dessert table. With their crispy powdered sugar coating, they’ll have everyone reaching for more!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
Ingredients
- 1 cup Granulated Sugar
- 2 tablespoons Fresh Lemon Zest
- ½ cup Unsalted Butter
- 1 Large Egg
- 1 Egg Yolk
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Extract
- ½ teaspoon Vanilla Extract
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 tablespoons Granulated Sugar
- 1 cup Powdered Sugar
Instructions
- Add 1 cup granulated sugar and 2 tablespoons fresh lemon zest to a large bowl and use a fork to combine them until the sugar is moist and fragrant.
- Add ½ cup unsalted butter and use a hand mixer or a stand mixer fitted with the paddle attachment to beat the sugar and butter together on medium-high speed for 3-4 minutes, until light and fluffy.
- Scrape down the sides and bottom of the bowl before adding 1 large egg, 1 egg yolk, 1 teaspoon lemon extract, 2 tablespoons fresh lemon juice, and ½ teaspoon vanilla extract, and mix until just combined.
- Add 2 ½ cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon baking powder to a medium bowl and whisk to combine.
- Add to the butter and sugar mixture and beat until just combined. Cover the bowl and chill for at least 2 hours.
- After the dough is done chilling, preheat the oven to 350 degrees Fahrenheit and line 2-3 baking sheets with parchment paper.
- Combine 2 tablespoons granulated sugar with 1 cup powdered sugar in a shallow dish, like a pie dish or a wide bowl.
- Use a medium cookie scoop to scoop about 1 ½ tablespoons of dough for each cookie, rolling each in your hands to form a uniform ball.
- Roll the dough in the powdered sugar until fully coated. Place the balls on the prepared cookie sheets leaving 2 inches between each of them.
- Bake for 11-13 minutes, until the edges of the cookies have set and the centers just begin to lose their shine.
- Let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.
Notes
- Tip 1: Store your cookies in an airtight container for up to a week.
- Tip 2: Freeze the dough for up to three months for fresh cookies anytime!
- Tip 3: Consider adding white chocolate chips for a sweet twist.
- Tip 4: Try using other citrus zest for a unique flavor.
- Tip 5: Always chill the dough to achieve the best texture.