Lemon Crinkle Cookies
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
18 cookies
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Calories
202 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon Crinkle Cookies
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This easy Lemon Crinkle Cookies recipe packs fresh, bright lemon flavor into classic crinkle cookies. The cookies bake up perfectly, with a soft and chewy interior, plus a crisp and crinkly exterior.
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Ingredients
- ½ cup unsalted butter, softened to room temperature
- 2 cups granulated sugar, divided
- 2 teaspoons fresh lemon zest, lightly packed
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- yellow food coloring, optional (I use Americolor Lemon Yellow)
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ½ cup powdered sugar
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Instructions
- Line two large baking sheets with parchment paper and set aside. Preheat oven to 350℉.
- Add the butter, 1½ cups of the granulated sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the mixture is light and fluffy.
- Next add the lemon juice, eggs, vanilla, and 1-2 drops of yellow food coloring. Mix to combine. Add more food coloring as needed.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, slowly add the flour mixture, scraping down the sides of the bowl occasionally.
- Scoop the dough into 2-tablespoon sized portions and roll them into smooth balls.
- (Optional) To make the cookies extra bright yellow, place the remaining ½ cup granulated sugar in a ziploc bag with 1 drop of yellow food coloring and massage the bag until the sugar is completely yellow.
- Place two shallow bowls onto your workspace and fill one with the yellow granulated sugar (or plain granulated sugar) and the other with the powdered sugar.
- Roll each of the cookie dough balls through the granulated sugar first, and then the powdered sugar, before placing them on the parchment-lined baking sheets. Place the cookies at least 2” apart.
- Bake the cookies for 10-12 minutes, or until they are just set around the edges. Take care to not overbake.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
- Storage: These cookies are best eaten fresh, when the crinkly exteriors are beautifully crispy. Store in an airtight container at room temperature for up to 3 days. Or freeze in an airtight freezer-safe container for up to 3 months.
Nutrition Information
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Calories
202kcal
(10%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
115mg
(5%)
Potassium
26mg
(1%)
Fiber
0.4g
(2%)
Sugar
26g
(52%)
Vitamin A
184IU
(4%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 115mg | 5% |
| Potassium | 26mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 26g | 52% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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