Print

Lemon Crinkle Cookies

Lemon crinkle cookies on a wire cooling rack next to chamomile flowers and a pink box of cookies wrapped with yellow gingham ribbon.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This chewy lemon crinkle cookie recipe is my go-to when I need something lemony and quick. The only thing that takes a little time is letting the dough get cold for an hour before baking.

Ingredients

Scale
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar (plus extra for rolling the cookie dough balls in)
  • 1/2 cup butter at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons freshly squeezed lemon
  • Zest of one lemon (I used 2 small lemons for a stronger lemon flavor)
  • Powdered sugar (for rolling the cookie dough balls in)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all the dry ingredients (flour, baking powder, baking soda, and salt), whisk or stir, and set aside.
  3. In the bowl of a stand mixer with the paddle attachment (you can also use an electric hand mixer), cream butter and sugar on medium speed. Using a rubber spatula, scrape down the sides of the bowl.
  4. Add egg, lemon juice, lemon zest, and vanilla to the creamed sugar and butter and mix until combined. Scrape down the sides to make sure everything is mixed well.
  5. Add the flour mixture to the wet ingredients and mix until combined.
  6. Place the dough in a small bowl, cover with plastic wrap, and refrigerate for at least one hour but preferably four hours.
  7. Using a medium cookie scoop, form cookie dough balls (the texture of the dough will be a little bit sticky). Roll each ball in granulated sugar to coat, then in powdered sugar until completely coated. Bake them on a prepared baking sheet lined with parchment paper for 12-15 minutes in a preheated oven at 350 degrees. In my oven, they were done in 12 minutes. Let the baked cookies cool for a minute or two before transferring to a cooling rack.
  8. Store cookies at room temperature in an airtight container for 3-4 days or up to one week.

Notes

Since the cookie dough is moist, sometimes the powdered sugar seeps in, melts, and then disappears into the dough during the baking process. So if you like more of the pronounced crackle in the cookies, roll them first in granulated sugar and then in powdered sugar. 

 Baking and prep time do note include the time the cookie dough chills in the refrigerator.

Find it online: https://mostlovelythings.com/we-love-lemon-crinkle-cookies-on-mini-plates/