Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with fresh lemon flavor. Rolled in both granulated and powdered sugar, they develop a delicate crinkled surface while baking. Perfectly balanced with tartness from lemon juice and zest, they make an irresistible sweet treat for afternoon tea or any special occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Coating
- 1/4 cup powdered sugar (for rolling)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to ensure cookies do not stick and bake evenly.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter with the 1 cup granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add egg and flavorings: Add the egg, lemon zest, fresh lemon juice, and vanilla extract to the butter-sugar mixture. Mix until everything is fully combined and smooth.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
- Chill the dough: Cover the dough and refrigerate it for at least 30 minutes. Chilling firms the dough, making it easier to handle and helps the cookies maintain shape while baking.
- Shape and roll the cookies: Scoop tablespoon-sized portions of chilled dough and roll each into a ball. Then, roll each ball first in granulated sugar, followed by powdered sugar to coat completely, contributing to the signature crinkled appearance.
- Bake: Arrange the coated dough balls on the prepared baking sheet about 2 inches apart to allow for spreading. Bake in the preheated oven for 9-11 minutes until the edges are set but the centers remain soft.
- Cool: Remove cookies from oven and let them cool on the baking sheet for 2-3 minutes to firm up. Then transfer to a wire rack to cool completely.
- Serve: Enjoy these delightful lemon crinkle cookies alongside your favorite tea or as a refreshing citrusy dessert any time of day.
Notes
- For more intense lemon flavor, add an additional teaspoon of lemon zest.
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Chilling the dough is essential to achieve the crinkle effect and manageable dough texture.
- Cookies can be stored in an airtight container for up to 5 days.
- Freezing shaped dough balls before rolling in sugar can make handling easier.
