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Lemon Crinkle Cookies: A Delightful Treat for Any Occasion

Lemon Crinkle Cookies
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Bright, buttery lemon cookies with a soft center, crisp edges, and beautiful powdered sugar crinkles. These sunshine-y treats are bursting with fresh lemon flavor and have the perfect chewy texture!

Ingredients

Scale
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tbsp lemon zest (from 2–3 lemons)
  • 2 tbsp fresh lemon juice
  • ½ tsp vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (60g) powdered sugar (for rolling)
  • Optional: 1-2 drops yellow food coloring

Instructions

  1. Cream butter & sugar: Beat butter and granulated sugar until light and fluffy (3 minutes).
  2. Add wet ingredients: Beat in egg, yolk, lemon zest, juice, and vanilla until combined.
  3. Dry ingredients: Whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients.
  4. Chill dough: Cover and refrigerate 2 hours (up to 3 days).
  5. Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  6. Shape: Roll dough into 1-inch balls, then roll heavily in powdered sugar.
  7. Bake: Place 2 inches apart. Bake 10-12 minutes until edges are set but centers are soft.
  8. Cool: Let cool 2 minutes on sheet, then transfer to wire rack.

Notes

  • For intense lemon flavor: Rub zest into sugar before creaming
  • Chilling is mandatory – prevents overspreading
  • Double-coat with powdered sugar for dramatic cracks
  • Storage: Keep airtight 3 days or freeze dough balls for 3 months
  • Lemon glaze option: Mix 1 cup powdered sugar + 2 tbsp lemon juice

Nutrition

Find it online: https://us.recipesfood.org/lemon-crinkle-cookies-recipe/

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