Lemon Crinkle Cookies
There’s something irresistible about cookies that crackle on the outside but remain soft and tender inside. These lemon crinkle cookies bring a light, citrusy aroma, bright flavor, and soft, chewy texture—like biting into a lemony cloud.
“The key to the perfect lemon crinkle cookie is balance: just the right amount of citrus, a soft and chewy interior, and a tender shell that cracks like sunshine.”
Perfect for holiday gifting, afternoon tea, or simply brightening your day, these cookies are simple, flavorful, and visually charming.
Why You’ll Love Them
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Soft & Crinkled: Cracks on the outside, melt-in-your-mouth inside.
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Bright Lemon Flavor: Fresh zest and juice for authentic citrus punch.
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Simple Ingredients: No fancy tools required.
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Versatile: Ideal for parties, gifting, or a sweet snack.
Ingredients
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½ cup (115g) unsalted butter, softened
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1 cup (200g) granulated sugar
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1 tbsp lemon zest (from 1 large lemon)
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2 tbsp fresh lemon juice
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1 large egg
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¼ tsp vanilla extract
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¼ tsp salt
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¼ tsp baking soda
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¼ tsp baking powder
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1 ½ cups (190g) all-purpose flour
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⅓ cup powdered sugar (for coating)
Optional variations: White chocolate chips, lavender, or substitute lime/orange for lemon.
Equipment
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Mixing bowls (medium and large)
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Hand mixer or stand mixer
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Zester and juicer
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Baking sheet lined with parchment paper
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Cookie scoop (optional)
Instructions
1. Cream Butter and Sugar
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In a large bowl, beat softened butter and granulated sugar with a mixer for 2–3 minutes.
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Mixture should be pale, creamy, and fluffy—essential for soft cookies.
2. Add Lemon, Egg, and Vanilla
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Mix in lemon zest, lemon juice, egg, and vanilla extract.
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Blend on medium speed until fully incorporated.
3. Combine Dry Ingredients
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In a separate bowl, whisk flour, baking soda, baking powder, and salt.
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Gradually add to wet mixture on low speed until just combined. Dough should be thick and slightly sticky.
4. Chill Dough (Optional but Recommended)
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Cover and refrigerate for 30–60 minutes for better shape and crinkle effect.
5. Preheat Oven and Prepare Sugar
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Preheat oven to 350°F (175°C).
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Line baking sheet with parchment.
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Place powdered sugar in a small bowl for coating.
6. Shape and Coat Cookies
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Scoop dough with a cookie scoop or tablespoon.
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Roll into balls and generously coat in powdered sugar.
7. Bake
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Place dough balls 2 inches apart.
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Bake 10–12 minutes, until puffed and cracked on top.
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Cookies should still be soft in the center.
8. Cool and Serve
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Let cool on the baking sheet 5 minutes before transferring to a wire rack.
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Cookies will firm slightly while retaining a tender center.
Tips for Perfect Cookies
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Use fresh lemon juice and zest for bright flavor.
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Ensure butter is softened but not melted for proper creaming.
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Chill dough if your kitchen is warm to maintain shape.
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Measure flour properly—spoon and level—to keep cookies light and soft.
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Don’t overbake; cookies should look soft in the center.
Storage
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Dough: Refrigerate up to 2 days; freeze up to 1 month.
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Baked cookies: Airtight container at room temp for 4–5 days. Freeze with parchment between layers if needed.
Flavor Variations
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Lemon & White Chocolate: Fold in ⅓ cup white chocolate chips.
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Lavender Lemon: Add a pinch of dried culinary lavender.
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Lime or Orange: Substitute lemon zest/juice for lime or orange.
FAQs
Q: Why didn’t my cookies crinkle?
A: Dough may be too warm or lightly coated in powdered sugar. Chill dough and ensure heavy coating.
Q: Can I use bottled lemon juice?
A: Fresh juice is best, but bottled works in a pinch. Always use real zest for best flavor.
Q: Do cookies need refrigeration?
A: No; store baked cookies at room temp. Refrigerate dough before baking for improved crinkles.
Q: How do I know when they’re done?
A: Puff up and crack on top; soft center is ideal. Cookies firm slightly as they cool.
Q: Can I make these gluten-free?
A: Yes; use a 1:1 gluten-free baking flour with xanthan gum for chewy texture.
Bright, soft, and perfectly crinkled, these lemon crinkle cookies are a citrus lover’s dream. With simple ingredients and easy steps, they’re sure to become a favorite in your cookie rotation.
