Lemon Crinkle Cookies Recipe + Video
User Reviews
5
Lemon Crinkle Cookies Recipe + Video
Description
This Lemon Crinkle Cookies Recipe starts by creaming softened unsalted butter with granulated sugar until light and fluffy, which creates a tender crumb. Eggs, fresh lemon juice, zest, and vanilla extract are beaten in to distribute the bright lemon flavor throughout. Dry ingredients including flour, baking powder, salt, and baking soda are mixed in carefully to avoid overdeveloping gluten and producing tough cookies. Optional yellow food coloring enhances the lemony appearance but is not required. The dough is then chilled for at least 30 minutes to improve dough handling and encourage thicker, puffier cookies. Before baking, the dough balls are rolled generously in powdered sugar, which melts and cracks to form the distinctive crinkle effect. Cookies bake at 375°F on parchment-lined sheets spaced apart to allow spreading. The result is a balanced cookie with soft centers, crisp sugary edges, and vivid lemon flavor. These cookies store well at room temperature in airtight containers and maintain freshness for 7 to 10 days. For variety, lime or orange juice and zest can substitute lemon, or be combined for a unique citrus twist.
Ingredients
- 1 cup unsalted butter softened (2 sticks
- 1 3/4 cups granulated sugar
- 2 large egg
- 2 tablespoons lemon juice fresh
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (stir, spoon into cup, and level)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2-5 drops yellow food coloring (optional)
- 1 cup powdered sugar
Instructions
- Place the butter and granulated sugar in the bowl of an electric stand mixer. Turn on high to cream the butter and sugar until light and fluffy, about 3-5 minutes. Scrape the bowl with a rubber spatula.
- Turn the mixer on low and beat in the eggs, lemon juice, lemon zest, and vanilla. Scrape the bowl again. Then on low, mix in 1 cup of flour, baking powder, salt, baking soda, and food coloring. Once combined mix in the remaining 2 cups of flour, just until smooth. (Do not overmix the dough!)
- Cover and chill the dough for at least 30 minutes. (The longer you chill the dough the better for puffy cookies.) Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper and set aside.
- Once the dough has chilled, set out a small bowl of powdered sugar. Use a 1 tablespoon cookie scoop to portion the dough into balls. Roll each ball in powdered sugar, then set on the baking sheets, 2 inches apart. (Make sure the cookies have a generous coating of powdered sugar. Do not shake them off.)
- Bake for 9-10 minutes, until the edges are just golden brown, and the center looks slightly underbaked. Cool on the baking sheets so the centers continue to bake as they cool.
Notes
- Store cookies in an airtight container at room temperature; best eaten within 7 to 10 days.
- Try substituting lime or orange juice and zest for lemon, or mix lemon and lime for varied citrus flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 11113 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 111.13kcal | 6% |
| Carbohydrates | 16.94g | 6% |
| Protein | 1.22g | 2% |
| Fat | 4.42g | 7% |
| Saturated Fat | 2.68g | 13% |
| Cholesterol | 20.22mg | 7% |
| Sodium | 36.45mg | 2% |
| Potassium | 22.58mg | 0% |
| Fiber | 0.24g | 1% |
| Sugar | 10.44g | 21% |
| Vitamin A | 139.67IU | 3% |
| Vitamin C | 0.43mg | 0% |
| Calcium | 7.72mg | 1% |
| Iron | 0.44mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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