Irresistibly Zesty Lemon Crinkle Cookies Recipe

Zesty lemon crinkle cookies bring a burst of sunshine to your favorite sweet treat.

Powdery sugar dances across a delightfully crisp surface, promising a tangy surprise in every bite.

Soft yet crackly edges hint at the magic waiting inside these delectable morsels.

Bright citrus notes weave through a tender, melt-in-your-mouth texture that screams pure happiness.

Classic cookie lovers and adventurous bakers alike will fall head over heels for this simple yet spectacular recipe.

Whip up a batch and watch smiles bloom faster than spring flowers.

You’ll want to savor every last crumb of these irresistible lemony delights.

Ingredients for Lemon Crinkle Cookies

• All-Purpose Flour: A key component that provides structure and texture to the cookies.
• Baking Powder, Baking Soda: Leavening agents that help the cookies rise and create a light, airy texture.
• Salt: Enhances the overall flavor of the cookies.

• Butter: Softened butter creates a rich, tender base for the cookie dough.
• Granulated Sugar: Adds sweetness and helps create a crisp exterior.
• Egg: Binds the ingredients together and provides structure.
• Vanilla Extract: Adds depth and warmth to the cookie flavor.
• Lemon Zest, Fresh Lemon Juice: Brings bright, citrusy notes to the cookies.

• Powdered Sugar: Gives the cookies their signature crinkle effect and adds a sweet, delicate finish.

Baking Guide for Lemon Crinkle Cookies

Step 1: Mix Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt until they’re perfectly blended.

Set this magical powder mixture aside and get ready for some lemony goodness.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until they transform into a light, fluffy cloud of sweetness.

This is where the magic begins!

Step 3: Add Wet Ingredients

Introduce the egg, vanilla extract, lemon zest, and fresh lemon juice to your butter mixture.

Blend everything until it’s smooth and well combined, creating a zesty base that’ll make your taste buds dance.

Step 4: Combine Wet and Dry

Slowly fold the dry ingredients into the wet mixture.

Mix gently until just combined.

Don’t overmix!

The dough will be soft and slightly sticky – that’s exactly what you want.

Step 5: Chill the Dough

Cover the dough and pop it in the refrigerator for 30 minutes.

This helps the flavors mingle and makes the dough easier to handle.

Step 6: Shape the Cookies

Scoop out tablespoon-sized balls of the chilled dough.

Roll them into perfect little spheres that’ll soon become amazing cookies.

Step 7: Sugar Coating

Roll each dough ball generously in powdered sugar.

Make sure they’re completely covered – this is what creates the beautiful crinkle effect!

Step 8: Prepare for Baking

Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.

Arrange the sugar-coated dough balls about 2 inches apart.

Step 9: Bake to Perfection

Slide the baking sheet into the oven and bake for 10-12 minutes.

Look for edges that are set and tops that have cracked into that signature crinkle pattern.

Step 10: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The hardest part?

Waiting to take that first delicious bite!

Pro Tips for Lemon Crinkle Cookies

• Refrigerate the dough for 30 minutes to prevent spreading and ensure a perfect crinkle texture during baking.
• Roll dough balls generously in powdered sugar to create the signature crackled appearance and sweet exterior.
• Use fresh lemon zest and juice for a bright, vibrant citrus taste that elevates the cookie's overall profile.
• Avoid overmixing the dough to keep the cookies tender and prevent a tough, dense texture.
• Leave enough room between cookies on the baking sheet to allow proper spreading and even baking.

Variations on Lemon Crinkle Cookies

• Gluten-Free Lemon Cookies: Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture and binding.
• Orange Zest Variation: Swap lemon zest and juice with orange zest and juice for a different citrus flavor profile.
• Vegan Lemon Crinkle Cookies: Use coconut oil instead of butter, replace egg with a flax egg, and ensure powdered sugar is vegan-friendly.
• Low-Sugar Option: Substitute half the granulated sugar with a sugar alternative like stevia or monk fruit sweetener for reduced calories.

Serving Ideas for Lemon Crinkle Cookies

• Zesty Brunch Companion: Pair these tangy lemon crinkle cookies with a light morning cappuccino or fresh-squeezed orange juice for a delightful breakfast treat.
• Tea Party Perfection: Serve alongside chamomile or earl grey tea, creating a sublime afternoon snack that complements the delicate lemon flavor.
• Dessert Plate Delight: Arrange cookies on a beautiful platter with fresh berries and a dollop of whipped cream for an elegant after-dinner presentation that guests will adore.
• Summer Picnic Star: Pack these portable cookies in a cute tin for outdoor gatherings, where their bright citrus taste will shine under the sunshine.

Storage Tips for Lemon Crinkle Cookies

• Store cooled cookies in an airtight container with parchment paper between layers. Keep in the refrigerator for up to 5 days to maintain freshness and prevent crumbling.
• Wrap unbaked cookie dough balls in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling in powdered sugar and baking.
• Place completely cooled cookies in a freezer-safe container, separating layers with wax paper. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.
• Keep cookies in a sealed container at room temperature for 3-4 days. Add a slice of bread to maintain moisture and prevent cookies from becoming too dry.

FAQs

• Why do I need to chill the dough before baking?

Chilling helps prevent the cookies from spreading too much during baking and allows the flavors to develop, resulting in a more compact and flavorful cookie.

• Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch. Just ensure it’s 100% lemon juice without added preservatives.

• How do I get the perfect crinkle effect on the cookies?

Generously roll the dough balls in powdered sugar before baking. The sugar creates the signature cracked surface when the cookies expand in the oven.

• What makes the texture of these cookies unique?

The combination of chilled dough, powdered sugar coating, and careful mixing creates a soft, slightly chewy cookie with a delicate crackled exterior.

Lemon Crinkle Cookies: Zesty and Sweet

• Elevate Family Baking Time: Whip up these delightful lemon crinkle cookies that bring everyone together in the kitchen, creating sweet memories while enjoying a fun, collaborative baking experience.
• Burst with Zesty Flavor: Packed with bright, refreshing lemon zest and juice, these cookies deliver a tangy punch that awakens taste buds and provides a delightful twist on classic cookie recipes.
• Simple Technique, Stunning Results: The powdered sugar coating creates a beautiful cracked surface, making these cookies look professionally baked with minimal effort, perfect for both novice and experienced bakers.
• Versatile Crowd-Pleaser: Ideal for potlucks, afternoon tea, dessert tables, or as a sweet treat to brighten up any gathering, these cookies are sure to impress guests with their vibrant flavor and elegant appearance.

Lemon Crinkle Cookies Recipe

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4.7 from 36 reviews

• Total Time: 32 minutes
• Yield: 24 1x

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Description

Irresistible lemon crinkle cookies blend zesty citrus with powdered sugar perfection. Crisp edges and tender centers make these treats a delightful companion for afternoon tea or casual gatherings.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg

Flavor Enhancers:

• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Leavening and Seasoning:

• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup powdered sugar (for rolling)

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Instructions

1. Prepare dry ingredients by whisking flour, baking powder, baking soda, and salt in a medium mixing bowl.
2. In a separate large bowl, cream butter and granulated sugar until light and fluffy using an electric mixer.
3. Incorporate egg, vanilla extract, lemon zest, and fresh lemon juice into the butter mixture, blending until smooth and well combined.
4. Gradually fold dry ingredients into wet ingredients, mixing until just incorporated, creating a soft and slightly tacky dough.
5. Refrigerate the dough for 30 minutes to firm up and enhance flavor development.
6. Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
7. Using a tablespoon, scoop out dough and roll into uniform balls.
8. Generously coat each dough ball in powdered sugar, ensuring complete coverage.
9. Arrange sugar-coated dough balls on prepared baking sheet, maintaining 2-inch spacing to allow spreading.
10. Bake for 10-12 minutes, watching for set edges and characteristic crinkle texture on top.
11. Remove from oven and let cookies rest on baking sheet for 5 minutes to stabilize, then transfer to a wire rack for complete cooling.

Notes

• Chill the dough thoroughly to prevent spreading and ensure a perfectly cracked surface during baking.
• Use fresh lemon zest and juice for the most vibrant, bright citrus flavor that makes these cookies sing.
• Avoid overmixing the dough to keep the cookies tender and prevent tough, dense textures.
• Roll generously in powdered sugar just before baking to create those signature beautiful crinkle cracks and a delicate sweet coating.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 139 kcal
• Sugar: 8 g
• Sodium: 66 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 19 g
• Fiber: 0.3 g
• Protein: 1 g
• Cholesterol: 15 mg