Description
These Lemon Crinkle Cookies are soft, tangy, and perfectly sweet treats with a bright lemon flavor and a delightful crackled powdered sugar exterior. Made with fresh lemon zest and juice, buttery dough, and a hint of vanilla, these cookies offer a refreshing twist on classic crinkle cookies, perfect for spring gatherings or any time you want a zesty dessert.
Ingredients
Dry Ingredients
- 2 cups (240 grams) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine grain sea salt
- 1/2 cup confectioners’ sugar (for coating)
Wet Ingredients
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup (96 grams) packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons finely grated lemon zest (from 4 to 5 lemons)
- 3 tablespoons lemon juice (from 2 lemons)
- 4 drops yellow gel food coloring (optional)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and sea salt until evenly mixed to ensure baking consistency.
- Create Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the egg and beat until fully incorporated. Mix in the vanilla extract, lemon zest, lemon juice, and optional yellow gel food coloring until just blended. Gradually add the dry ingredients and beat on low speed until just combined, resulting in a slightly lumpy dough. Cover and refrigerate the dough to firm up for at least 2 hours or overnight.
- Prepare Cookie Balls: Place the confectioners’ sugar in a small bowl. Using a tablespoon or ice cream scoop, portion out 1-ounce scoops of dough and roll each into a smooth ball with your hands. Roll each ball generously in the confectioners’ sugar coating. Arrange the coated balls on a parchment-lined baking sheet, spacing them about 1 inch apart. Chill the baking sheet with dough balls in the refrigerator for 20 minutes. Repeat with remaining dough as needed.
- Bake the Cookies: Preheat the oven to 350°F (175°C) and position an oven rack in the middle. Bake the chilled cookie balls for 14 to 16 minutes, or until the cookies spread out and the tops develop characteristic cracks. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough and the rolled cookie balls is critical to preventing excessive spreading and achieving the crackled texture.
- Using fresh lemon zest and juice ensures a bright, authentic lemon flavor.
- Yellow gel food coloring is optional and used only to enhance the cookie’s vibrant lemon color.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- The recipe yields approximately 22 cookies, depending on the size of each portion.
- Prep Time: 20 minutes (active) plus 2 hours (chilling)
- Cook Time: 14-16 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
