Description
Delight in these soft and tangy Lemon Crinkle Cookies, perfectly chewy with a burst of fresh lemon flavor. Coated in a snowy layer of confectioners’ sugar, these cookies have a beautiful crinkled appearance and a moist, tender texture, making them an irresistible treat for lemon lovers.
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
- Mix 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, using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until fluffy and combined, about 3 minutes.
- Add wet flavorings: Add the egg, fresh lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat on high speed until fully combined, about 1 minute. The mixture may look curdled, which is normal. Scrape down the bowl sides and bottom.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients and beat on low speed until just combined. The cookie dough will be thick, creamy, and sticky.
- Chill the dough: Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. Chilling is mandatory for easier handling and best texture.
- Prepare dough for baking: Remove the chilled dough from the fridge. If chilled longer than 3 hours, allow it to sit at room temperature for about 10 minutes to soften slightly for easier scooping.
- Preheat oven and line trays: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll the dough balls: Scoop about 1 tablespoon (approximately 20g) of dough and roll into balls. For extra confectioners’ sugar coverage, first roll the balls in granulated sugar, then generously roll them 2 to 3 times in confectioners’ sugar. Place the coated dough balls on the prepared baking sheets spaced 3 inches apart.
- Bake the cookies: Bake for 12 to 13 minutes or until edges appear set and centers still look soft. If the cookies are not spreading by 9 minutes, gently bang the baking sheet on the counter 2 to 3 times to help initiate spreading, then return to bake.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will slightly deflate as they cool.
- Storage: Store cookies covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing: Dough can chill for up to 3 days, perfect for prepping ahead. Baked cookies freeze well for up to 3 months. Unbaked dough balls (without confectioners’ sugar coating) also freeze well for 3 months. Thaw at room temperature for at least 30 minutes before rolling in confectioners’ sugar and baking.
- Special Tools: Glass mixing bowl, whisk, electric mixer (handheld or stand), citrus juicer, citrus zester, baking sheets, silicone mats or parchment paper, cooling rack.
- Granulated Sugar: The slightly unusual amount (1 cup + 2 Tbsp) enhances sweetness to balance the tart lemon juice.
- Cornstarch: Optional but improves cookie texture for a thicker, softer bite. Omitting it still yields delicious cookies.
- Lemons: Typically 1 to 2 lemons yield the needed juice and zest, but Meyer lemons or other citrus fruits can be used for variation.
- For best results, see also related cookie baking tips and must-have cookie tools to perfect your baking process.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.2 g
- Cholesterol: 25 mg
