Easy Lemon Crinkle Cookie Recipe (low-sugar)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
24 -30 servings
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Calories
100 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Easy Lemon Crinkle Cookie Recipe (low-sugar)
Description
This recipe blends room-temperature butter and sugar until creamy, then incorporates eggs, lemon juice, lemon zest, and vanilla extract, producing a lemon-scented batter. Dry ingredients, including all-purpose flour, baking soda, and salt, are whisked separately and gently folded in to preserve tenderness. The dough is portioned into balls, rolled in powdered sugar, and spaced on parchment-lined sheets for baking at 350°F.
The cookies bake for 8-12 minutes, developing a crackled surface from the powdered sugar coating, with a soft, slightly chewy center. The lemon components provide a fresh, zesty flavor that highlights the cookie’s buttery base. Adjustments can be made for texture preferences such as increasing sugar or chilling dough before baking.
These cookies store well at room temperature and can be refrigerated or frozen for extended freshness. Variations include gluten-free or vegan substitutions and additions like white chocolate chips or extra citrus zest for enhanced flavor. This versatility allows adaptation to different dietary needs and preferences.
Practical tips include using room temperature ingredients, careful mixing to avoid overworking the dough, and monitoring baking time to prevent dryness. Changes for high altitude baking or additional flavorings like lemon extract are also supported.
Ingredients
- ½ cup butter room temperature, salted
- ½-1 cup granulated sugar I used all-natural cane sugar, increase for more chewy cookies
- 2 large egg room temperature (taken from fridge 20-30 minutes before baking
- 2 ½-3 tablespoons lemon juice about one large lemon
- 1 tablespoon lemon about 1 large lemon, zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Increase by 2 tablespoons for high altitude, unbleached
- 1 teaspoon baking soda decrease to ¾ teaspoons for high altitude
- ¼ teaspoon kosher salt ½ teaspoon if using unsalted butter
- ¼-½ cup powdered sugar for rolling cookie dough
Instructions
- Preheat the oven to 350°F (175° C). In a large mixing bowl, with an electric hand mixer or in the bowl of a stand mixer, on medium-high speed cream the butter (½ cup) and sugar (½ cup) together until light and creamy.
- Keep the mixer on medium speed and add the eggs (2 eggs). Mix the batter for 1-2 minutes, or until the eggs are fully incorporated.
- Add in the lemon juice (2 1/2 -3 tablespoons), lemon zest (from one lemon), and vanilla (1 teaspoon) until light and creamy. The batter may look curdled after this step, don't worry it will all come together.
- In a medium bowl, whisk the flour (2 cups), baking soda (1 tsp), and salt (¼ tsp). Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a small or medium cookie scoop or a large spoon, form balls about 1 ½ inches in diameter.
- Roll each ball of dough in the powdered sugar until thoroughly coated place 2 inches apart on a parchment-lined baking sheet, for 8-12 minutes. for dryer, more cakey cookies, bake a little longer, for softer, less cakey bake on the lower side.
- Allow the cookies to cool 2 minutes then, transferring them to a wire cooling rack.
Notes
- Store cookies in an airtight container at room temperature for 3-4 days, refrigerated up to 7 days, or frozen for up to 3 months.
- For chewier cookies, reduce eggs to 1, increase sugar to ¾ cup, and chill dough for 1 hour before baking.
- Use all-purpose flour variants or gluten-free flours as a substitute; adjust baking time accordingly to avoid overbaking.
- Vegan options include replacing butter with coconut or vegan butter and eggs with flax or other egg substitutes.
- Additions like lemon extract, extra zest, or white chocolate chips can enhance flavor and texture.
- For a more vibrant yellow color, a few drops of yellow food coloring can be added, though this is optional.
- Adjust baking soda and flour quantities for high-altitude baking as noted in the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24-30 servings
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 100kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 106mg | 4% |
| Potassium | 20mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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