If you adore a burst of citrusy brightness paired with a soft, melt-in-your-mouth texture, this Lemon Crinkle Cookies Recipe is about to become your new favorite treat. These cookies are delightfully tender with just the right balance of sweet and tangy, all wrapped up in a beautifully crackled powdered sugar coating. Each bite delivers a refreshing zing of lemon that wakes up your taste buds without overpowering them. Whether you bake them for a cozy afternoon snack or a charming addition to your dessert table, these cookies are undeniably irresistible and incredibly simple to make at home.
Ingredients You’ll Need
Gathering the right ingredients is the first step towards baking perfect Lemon Crinkle Cookies. Each one plays a crucial role in creating the ideal texture, flavor, and appearance, from the richness of butter to the zest that packs a flavorful punch.
- 2 1/2 cups all-purpose flour: Provides the structure without making the cookies too dense.
- 2 teaspoons cornstarch: Helps keep the cookies tender and cakey.
- 1 teaspoon baking powder: Gives a gentle lift for a light texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances the lemon flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for that tender crumb.
- 1 cup granulated sugar: Sweetens the dough and helps with spreading.
- 2 large eggs: Bind the ingredients and add softness.
- 2 tablespoons fresh lemon juice: Brings fresh citrus brightness that defines the recipe.
- Zest of 2 lemons: Concentrates lemon flavor with natural oils and aroma.
- 1 teaspoon vanilla extract: Adds a warm, complementary background note to the lemon.
- 1/2 cup powdered sugar (for coating): Creates the classic crackled look and adds a delicate sweetness.
How to Make Lemon Crinkle Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and help with even baking. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Setting the dry mix aside keeps things organized and ready for the next stage.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes until the mixture is light and fluffy. This step is key because it incorporates air, which helps create a light, tender cookie texture.
Step 3: Add Eggs, Lemon Juice, Zest, and Vanilla
Beat in the eggs one at a time, ensuring they’re fully incorporated before adding the next. Then mix in the fresh lemon juice, zest, and vanilla extract. These ingredients infuse the dough with vibrant lemon flavor and aromatic depth that makes this cookie so special.
Step 4: Combine Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; the dough should be thick and slightly sticky. This careful mixing keeps your cookies tender rather than tough.
Step 5: Shape and Coat the Cookies
Use a tablespoon to scoop dough portions and roll them into balls. Then generously coat each ball in powdered sugar, ensuring a thick layer. This coating creates the signature crackled surface as the cookies bake, and adds a subtle sweetness that complements the lemon zing.
Step 6: Bake and Cool
Arrange the dough balls about 2 inches apart on the prepared baking sheets. This spacing allows heat to circulate and prevents the cookies from sticking together. Bake for 10 to 12 minutes, or until the edges are lightly golden and the tops have delightfully cracked. After baking, cool the cookies on the baking sheet for 5 minutes to let them set before transferring them to a wire rack to cool completely.
How to Serve Lemon Crinkle Cookies Recipe
Garnishes
While these cookies shine on their own, a little extra zest never hurts. Sprinkle freshly grated lemon zest or a light dusting of powdered sugar right before serving for an elegant finish. For an extra pop, you might garnish with a sprig of fresh mint or a thin lemon slice on the side.
Side Dishes
Lemon Crinkle Cookies pair wonderfully with a warm cup of tea or a glass of cold milk. For brunch or a delightful afternoon treat, serve alongside fresh berries or light lemon yogurt to echo and enhance that fresh citrus flavor.
Creative Ways to Present
Arrange these cookies on a beautiful platter with edible flowers or twist thin lemon peels into curls for a festive look. If you’re gifting them, stack a few in a clear jar tied with a yellow ribbon — it really emphasizes that sunny lemon charm. They also make a spectacular addition to any cookie swap or dessert buffet.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Lemon Crinkle Cookies in an airtight container at room temperature for up to 4 days. This storage method keeps them soft and fresh without losing their crackled beauty or lemony zing.
Freezing
For longer storage, freeze the cookie dough balls after coating them in powdered sugar. Place them on a baking sheet lined with parchment and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time. Alternatively, fully baked cookies can be frozen in an airtight container, layered with parchment paper, to preserve their texture.
Reheating
If you want to enjoy these cookies warm, pop them in a 300°F oven for 5 to 7 minutes or microwave for about 10 seconds. The gentle warmth will revive their soft texture and highlight the fresh lemon flavor, making each bite feel freshly baked.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can provide a lemon flavor, it doesn’t quite match the bright, natural zing of fresh juice and zest. For the most authentic and refreshing taste, fresh ingredients are preferred in this Lemon Crinkle Cookies Recipe.
What makes the cookies crinkle on top?
The signature cracked look comes from rolling the dough balls in powdered sugar before baking. As the cookies expand in the oven, the sugar coating cracks, creating a beautifully textured and sweet exterior.
Can I substitute cornstarch with something else?
Cornstarch helps keep the cookies tender by reducing gluten development. You might try substituting with potato starch or tapioca starch, but all-purpose flour alone might result in a denser cookie.
Is it okay to chill the dough before baking?
Chilling is optional but can improve the dough’s manageability and prevent the cookies from spreading too much. If you choose to chill, wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling and coating.
How do I prevent cookies from sticking to the baking sheet?
Using parchment paper or silicone baking mats ensures cookies don’t stick and allows them to bake evenly. Avoid greasing the sheets directly, as that can cause the powdered sugar coating to dissolve and the cookies to lose their crackle effect.
Final Thoughts
If you’re searching for a cookie that feels like a bright burst of sunshine wrapped in powdered sugar, this Lemon Crinkle Cookies Recipe is your answer. With simple ingredients and easy steps, you can bake up a batch that will brighten your day and impress anyone lucky enough to taste them. Give this recipe a try and watch how it quickly becomes a beloved favorite in your baking lineup.
Print
Lemon Crinkle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Crinkle Cookies are soft, flavorful treats featuring a perfect balance of tangy lemon zest and juice with a sweet, crackled powdered sugar coating. Ideal for brightening up your cookie platter, these cookies boast a soft interior and crisp edges, baked to perfection in just over 10 minutes.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together for 2 to 3 minutes until the mixture is light and fluffy, which adds to the cookies’ tenderness.
- Add Eggs and Flavors: Beat in the eggs one at a time to ensure even incorporation. Then add the fresh lemon juice, lemon zest, and vanilla extract, mixing well to infuse the dough with bright citrus flavors.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix; the dough should be thick and slightly sticky.
- Form Dough Balls: Using a tablespoon, scoop out portions of dough and roll each into a ball. Then generously coat each dough ball in powdered sugar, ensuring a nice, crackly exterior after baking.
- Arrange on Baking Sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading without sticking together.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and the tops have developed characteristic cracks.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For best flavor, use freshly squeezed lemon juice and zest from unwaxed lemons.
- Be careful not to overbake to keep the cookies soft inside with crisp edges.
- Rolling the dough balls in powdered sugar twice can create an even more striking crackle effect.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls before baking or baked cookies for up to 3 months.
