Lemon Crinkle Cookies
User Reviews
4.9
Lemon Crinkle Cookies
Description
This recipe combines granulated sugar rubbed with fresh lemon zest to release oils and deepen flavor, mixed with melted butter, eggs, lemon juice, and vanilla. Flour and baking soda are folded in gently, and the dough is refrigerated for several hours to firm up and develop the lemon flavor.
Cookie dough balls are rolled generously in confectioners’ sugar and placed spaced apart on baking sheets. When baked, the sugar coating cracks, creating crinkle patterns and a slightly crisp exterior with a soft interior. Temperature and chilling help maintain texture, while measuring flour accurately by weight ensures consistency.
To intensify lemon flavor, zest is carefully taken from yellow peel only to avoid bitterness, and lemons are rolled before juicing to maximize juice yield. Handling and rolling the dough quickly prevents warming and spreading during baking.
Ingredients
- 1 cup granulated sugar (200g)
- 1 tablespoon lemon zest, grated
- ½ teaspoon salt
- ½ cup butter melted (113g, unsalted
- 2 egg large
- ¼ cup lemon juice 60ml, fresh
- 1 teaspoon vanilla extract
- 2⅓ cups all-purpose flour (280g)
- ½ teaspoon baking soda
- ¾ cup confectioners’ sugar (98g)
Instructions
- In a large bowl, whisk together the sugar, lemon zest, and salt. For extra flavor, rub the sugar and zest together with your fingers until the mixture feels like wet sand. Whisk in the melted butter, eggs, lemon juice, and vanilla until well combined.
- In a small bowl whisk together the flour and baking soda. Fold the flour mixture into the sugar mixture until well combined. Cover and refrigerate for at least 4 hours or up to 12 hours.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Add the confectioners’ sugar to a small bowl and set it aside.
- Scoop 12 balls of the chilled cookie dough using a 1 ½ tablespoon spring-loaded scoop. (You can use a heaping tablespoon if you don’t have a spring-loaded scoop). Cover and place the remaining dough back in the fridge.
- Roll the scooped dough between your palms to form smooth balls. Coat each dough ball very well with the confectioners’ sugar, and place 1 1/2 inches apart on a lined baking sheet.
- Bake for 12 to 14 minutes or until the tops crack and the bottom edges are just starting to brown. Let cool on the pan for 2 minutes then transfer the cookies to a wire rack and allow to cool completely. Repeat the scooping and baking process with the remaining dough. Cookies can be stored in an airtight container for up to 5 days.
Notes
- Use room temperature eggs for better incorporation into the dough.
- Zest only the yellow part of lemons to avoid bitterness from the white pith.
- Roll lemons to loosen juices before juicing for more liquid yield.
- Rub sugar and lemon zest together to enhance lemon flavor infusion in the dough.
- Avoid overmixing to keep cookies tender, not dense.
- Work quickly when rolling dough balls in powdered sugar to prevent warming before baking.
- Measure flour by weight for accuracy; if using cups, fluff and spoon flour before leveling with a knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 22g | 7% |
| 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 | 24mg | 8% |
| Sodium | 77mg | 3% |
| Potassium | 23mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 138IU | 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
4.9
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