Description
These Lemon Crinkle Cookies are soft, thick, and bursting with fresh lemon flavor. Rolled generously in confectioners’ sugar for that perfect crinkled look, they offer a delightful balance of tartness and sweetness. Perfect for a refreshing treat or a citrusy dessert.
Ingredients
Scale
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup + 2 Tablespoons (225g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature
- 1 Tablespoon lemon zest (packed)
- 1 teaspoon vanilla extract
For Rolling
- 3 Tablespoons (35g) granulated sugar (optional)
- 1 cup (120g) confectioners’ sugar
Instructions
- Prepare Dry Ingredients: Whisk the all-purpose flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed until creamy and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the egg, lemon juice, lemon zest, and vanilla extract to the creamed mixture. Beat on high speed until fully combined, about 1 minute. The mixture may look curdled, which is normal. Scrape down the sides and bottom of the bowl.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients. Beat on low speed until combined, forming a thick, creamy, and sticky dough.
- Chill Dough: Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. Chilling is mandatory to handle this sticky dough properly.
- Prepare for Baking: Remove dough from fridge. If chilled longer than 3 hours, let it sit for about 10 minutes at room temperature to soften slightly for easier scooping. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Roll Dough Balls: Scoop about 1 Tablespoon (around 20g) of dough per ball. Optionally roll the balls first in granulated sugar to prevent melting of the confectioners’ sugar, then roll generously 2-3 times in confectioners’ sugar to get that classic crinkle effect. Place balls 3 inches apart on baking sheets.
- Bake Cookies: Bake for 12–13 minutes until edges look set and centers remain soft. If cookies aren’t spreading by minute 9, remove the sheet and gently bang it on the counter 2–3 times to help initiate spreading. Return to oven to finish baking.
- Cool Baking: Let cookies cool on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely. Note that cookies will deflate slightly as they cool.
- Store: Keep cookies covered at room temperature for up to 1 week.
Notes
- The dough can be chilled for up to 3 days, making this recipe great for make-ahead baking.
- Baked cookies freeze well up to 3 months; unbaked dough balls (without confectioners’ sugar coating) can also be frozen up to 3 months.
- When baking from frozen, thaw dough balls on the counter for at least 30 minutes before rolling in sugar and baking.
- If cornstarch is not available, it can be omitted; it helps keep cookies softer and thicker but is not essential.
- One to two lemons typically yield the required juice and zest, but Meyer lemons or other citrus fruits can be substituted for a different flavor twist.
- Rolling the dough balls in granulated sugar before the confectioners’ sugar helps prevent the sugar from melting into the dough and keeps a bright sugar coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
