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These soft and chewy Lemon Crinkle Cookies quickly became a household favorite because they turn the bright zip of fresh lemon into the most delightful afternoon treat. I love how simple they are to whip up and the way their crinkled powdered sugar tops look almost too pretty to eat.
Every time I make these the whole kitchen fills with a fresh citrusy scent. My sister always nabs a few before they have finished cooling so they have a special place in my baking rotation.
Ingredients
- All purpose flour: gives the cookie structure and makes for a tender crumb. Choose a brand you trust to avoid any trace of bitterness
- Baking soda: provides just enough lift to give the cookies that perfect soft center
- Salt: balances the sweet and enhances the lemony flavor. Fine sea salt works beautifully
- Butter: softened gives richness and the melt in your mouth feel. European style has an edge for flavor but any unsalted block will do
- Sugar: keeps the cookies sweet and tender. Use granulated white sugar for best results
- Large egg: binds everything together for a chewy bite. Look for eggs with bright yellow yolks for richness
- Lemon juice: adds that signature fresh tang. Use freshly squeezed for the brightest flavor
- Lemon zest: takes the lemon flavor up a notch. Always zest before juicing and use unwaxed lemons for the best aroma
- Vanilla extract: rounds out the citrus and makes everything taste bakery quality. Real extract is always preferable over imitation
- Yellow food coloring: is optional but gives that sunny cheerful look These turn out just fine without it
- Rolling sugar: helps create a crunchy bite before melting into the cookie. Choose fine grain white sugar
- Powdered sugar: finishes each cookie with those iconic snow-like crinkles. Sift before rolling for even coverage
Step-by-Step Instructions
- Mix Dry Ingredients:
- In a large bowl stir together flour salt and baking soda until thoroughly blended. This ensures your cookies rise evenly and keeps pockets of salt from popping up in a bite
- Cream Butter and Sugar:
- In the bowl of a stand mixer beat the softened butter with the sugar on medium speed for two to three minutes. You want the mixture to look pale and fluffy which builds the best cookie base
- Add Wet Ingredients:
- Beat in the egg fresh lemon juice lemon zest vanilla and food coloring if using. Mix until everything is just blended and scrape down the sides so you get even flavor throughout
- Combine and Chill Dough:
- Slowly add the dry ingredients into the butter mixture with the mixer on low. Only mix until you see no streaks of flour. Cover the bowl snugly and refrigerate for at least two hours. Chilling keeps the cookies from spreading too much during baking
- Prep Baking Sheets:
- While the dough chills line two baking sheets with parchment paper. This keeps the cookies from sticking and promotes even baking
- Shape and Roll:
- Scoop out small dough balls with a cookie scoop or your hands. The dough will be a bit stiff which is ideal. Roll each ball first in white sugar then coat generously in powdered sugar making sure every bit is covered
- Bake and Cool:
- Place dough balls on the baking sheet about two inches apart so they have room to spread. Bake at 350 degrees Fahrenheit for ten to twelve minutes. Watch for the tops to crack and set but the centers to look just a touch soft. Let cool on the sheet for five minutes then move to a rack to finish cooling
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When I bake these for family get-togethers I love sneaking a little extra lemon zest in. My favorite part is seeing the powdered sugar crinkles turn golden at the edges especially when my nieces eagerly wait by the oven.
Storage Tips
Store cooled Lemon Crinkle Cookies in an airtight container at room temperature for up to five days. They tend to keep their softness best if you slip a slice of bread into the container with them. For longer storage freeze the unbaked dough balls on a tray then bag them up so you can bake fresh whenever you like.
Ingredient Substitutions
If you want a bolder lemon flavor without adding more juice you can include half a teaspoon of lemon extract. You may substitute plant based butter and a flax egg for a dairy free and vegan option. While fresh lemon is best bottled lemon juice can work in a pinch though the flavor will not be as vibrant.
Serving Suggestions
These cookies are just right with a hot mug of tea and a good book. Stack a few for a summer picnic dessert or sandwich a bit of vanilla ice cream between two for an easy lemon ice cream sandwich. They also make a beautiful gift bundled up in a little box for a friend.
Frequently Asked Questions About Recipes
- → How do I achieve the best lemon flavor?
Use freshly squeezed lemon juice and add extra zest for a more pronounced citrus taste. For a stronger punch, a bit of lemon extract can help without making the dough too runny.
- → Why should the dough be chilled before baking?
Chilling helps firm up the dough, prevents excessive spreading in the oven, and allows flavors to meld for better results.
- → Do I need to use food coloring for yellow cookies?
No, food coloring is optional. The cookies will still taste delicious without it, but a few drops give a brighter appearance.
- → What type of sugar is best for rolling?
Roll the dough balls first in regular granulated sugar, then generously in powdered sugar to get a crisp, crinkled exterior.
- → How should I store these cookies?
After cooling completely, store in an airtight container at room temperature for up to a week for maximum freshness.