Lemon Crinkle Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Chilling Time
30 mins
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Total Time
1 hr 5 mins
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Servings
24
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Calories
230 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon Crinkle Cookies
Description
This recipe creates Lemon Crinkle Cookies using a batter of all-purpose flour, baking powder and soda, kosher salt, sugar, lemon zest, butter, neutral oil, eggs, vanilla extract, and yellow food coloring. The lemon zest imparts a fragrant citrus note, balanced by the rich fat from butter and oil which also ensures a tender crumb. Chilling the dough firms it for easier shaping and better spreading control. The cookies are rolled heavily in powdered sugar, which cracks during baking to produce the signature crinkle appearance and provides a sweet contrast to the tart lemon flavor.
Once baked until centers are set but still soft, the cookies puff slightly before falling flat as they cool, contributing to their chewy texture. Storing in an airtight container maintains freshness for a few days. Chilling dough further can help if it feels too soft to handle.
Ingredients
- 1 3/4 all-purpose flour (210g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup white sugar
- lemon zest from three lemons
- 1/4 cup butter at room temperature, unsalted
- 1/4 cup neutral oil
- 2 egg large
- 1 teaspoon vanilla extract pure
- 2 food coloring gel yellow, drops
- 3/4 cup powdered sugar sifted
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda & salt. Set aside.
- In the bowl of a stand-up mixer (or with an electric hand mixer), combine the sugar, lemon zest, butter, oil & vanilla extract. Beat until very smooth & fluffy, about 1 minute. Add in 2-3 drops of food coloring gel & mix again. Add the eggs and beat once more. Pour in the dry ingredients & combine until no flour flecks are visible. Chill the dough for 30 minutes to firm up.
- Preheat the oven to 350F. Line two baking sheets with parchment paper. Using a medium cookie scoop, scoop out balls of cookie dough & roll them in the sifted powdered sugar. Be sure to really cake it on. Place 6 cookies per baking sheet and bake for 12-13 minutes, until the centers are set. They’ll puff up a bit but fall as they cool. Repeat with the coating & baking with the remaining batter.
Notes
- If dough feels too soft, chilling an additional 30 minutes will make it easier to handle.
- Store cookies in an airtight container for up to three days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 12mg | 1% |
| Potassium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 32IU | 1% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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