Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with fresh lemon flavor. Coated in a sweet powdered sugar layer that cracks during baking, they make a perfect treat for any lemon lover. With a tender crumb and zesty aroma, they’re ideal for sharing or enjoying with tea or coffee.
Ingredients
Scale
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
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone mats for easy cookie removal.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, and salt using a whisk. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar for 2-3 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the eggs one at a time to ensure even incorporation, then add fresh lemon juice, lemon zest, and vanilla extract, mixing until combined to infuse the dough with bright lemon flavors.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough should be thick and slightly sticky at this stage.
- Form and Coat Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Then thoroughly coat each ball in powdered sugar to create the signature crinkle effect.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them roughly 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden and the tops have developed the characteristic cracks.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For extra lemon flavor, use freshly grated lemon zest rather than dried or pre-packaged zest.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- If you prefer a tangier cookie, you can increase the lemon juice to 3 tablespoons.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, keeping cornstarch and other ingredients the same.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
