Name: Lemon Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter (softened); 1 cup sugar; 1 large egg; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract; 5-8 drops yellow food coloring (optional); 1/4 cup sugar; 3/4 cup powdered sugar (aka icing sugar or confectioners sugar)

Ingredients

2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter (softened)

1 cup sugar

1 large egg

2 tablespoons lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

5-8 drops yellow food coloring (optional)

1/4 cup sugar (for coating)

3/4 cup powdered sugar (icing sugar or confectioners sugar, for coating)

Instructions

Step 1: In a large bowl, mix together the flour, baking soda, and salt. Set this dry mixture aside.

Step 2: In the bowl of a stand mixer, beat the softened butter and 1 cup sugar until fluffy, about two minutes. Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring if using. Mix until fully combined.

Step 3: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours to firm up.

Step 4: Preheat your oven to 350°F and line two baking sheets with parchment paper.

Step 5: Scoop the chilled dough using a small cookie scoop or spoon to get uniform portions. Roll each portion into a ball. If the dough is too soft and sticky, chill it again until firm enough to handle without spreading.

Step 6: Roll each dough ball first in the regular sugar until coated, then roll it in the powdered sugar, making sure they are generously covered. Place the coated balls on the baking sheets spaced about 2 inches apart.

Step 7: Bake for 10 to 12 minutes until the cookies have a crinkled surface and are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a more intense lemon flavor, increase the lemon zest slightly or add a little lemon extract.

If you prefer a brighter color, the yellow food coloring is optional and can be adjusted to your liking.

To make these cookies gluten-free, substitute the all purpose flour with a 1:1 gluten-free flour blend.

Chilling the dough is key to prevent the cookies from spreading too much and helps achieve the signature crinkle texture.

Storage

Store the lemon crinkle cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cooled cookies in a sealed container or freezer bag for up to 3 months. To reheat, let frozen cookies come to room temperature or warm them gently in the oven for a few minutes.

FAQs

Can I use lemon extract instead of lemon juice?

Yes, you can substitute lemon juice with lemon extract for a concentrated lemon flavor. Use about 1 teaspoon of lemon extract in place of 2 tablespoons of lemon juice, adjusting to taste.

Why do the cookies need to be rolled in both granulated and powdered sugar?

Rolling the dough balls first in granulated sugar and then in powdered sugar creates the signature crackled look and provides a sweet, slightly crunchy coating that contrasts nicely with the soft interior.