Description
Delightfully zesty Lemon Crinkle Cookies that are soft, chewy, and coated in a generous layer of powdered sugar for a perfect tangy-sweet treat. These lemon-infused cookies offer a vibrant citrus flavor with a beautiful crackled top, making them ideal for any occasion or as a refreshing homemade dessert.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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)
Coating
- 1/4 cup sugar
- 3/4 cup powdered sugar (aka icing sugar or confectioners sugar)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed. Set this dry mixture aside for later use.
- Beat Wet Ingredients: Using a stand mixer, beat the softened butter and sugar on medium speed until the mixture is light and fluffy, taking about two minutes. Add the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring if using, then mix until fully combined.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients in the stand mixer and mix until all ingredients are fully incorporated and you have a firm dough. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours to allow the dough to set and flavors to meld.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Form Dough Balls: Using a small cookie scoop or spoon, scoop out portions of dough and roll them into uniform balls. If the dough feels too soft or sticky, chill it further in the refrigerator or freezer to prevent excessive spreading when baked.
- Coat the Dough Balls: First roll each dough ball in the granulated sugar, then coat generously with powdered sugar to create the signature crinkled surface after baking. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until they are just set and the edges begin to lightly brown. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The optional yellow food coloring enhances the cookies' lemony appearance but does not affect flavor.
- If dough is too soft during rolling, chill it again to prevent cookies from flattening while baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra citrus flavor, consider adding a small amount of lemon extract in place of some vanilla extract.
- Use fresh lemon juice and zest for the best natural flavor.
