Lemon Crinkle Cookies Recipe

These lemon crinkle cookies are my ultimate feel-good treat. The burst of fresh lemon juice and zest brings a bright, invigorating flavor that pairs beautifully with their soft, chewy texture and sugar-coated finish. Every bite feels like a little celebration, perfectly matching my laid-back vibe and love for sweet surprises.

I love baking these Lemon Crinkle Cookies because they deliver a refreshing tangy twist that complements a nice cup of tea perfectly. I start by mixing 1 1/2 cups all-purpose flour with 1/2 teaspoon baking powder and 1/4 teaspoon salt to create a balanced dry mix.

In another bowl I cream 1/2 cup unsalted butter with 1 cup granulated sugar until they’re light and fluffy. Then I add one large egg along with 2 tablespoons of fresh lemon juice and 1 tablespoon of grated lemon zest to bring out that bright lemon flavor.

I stir in 1/2 teaspoon of vanilla extract before coating the baked dough in 1/2 cup powdered sugar for that classic crinkle effect. Its nutritional value is on par with other lemon desserts and these cookies are a solid option when you’re in the mood for a baked dessert treat that’s more on the healthy side.

I also sometimes think how versatile recipes are sometimes like a good potato dish in the way they adapt to different occasions like Christmas baking recipes and fun baking recipes.

Why I Like this Recipe

I really love this recipe for a few reasons. First, the fresh lemon juice and zest give the cookies such a bright, tangy flavor that makes every bite feel refreshing. Second, I appreciate the texture – they come out soft and chewy with a cool sugar coating that adds a nice crunch. Third, the recipe is straightforward and doesn’t have a million steps, so it feels accessible even when I just want to whip something up quickly for a cup of tea. Lastly, these cookies remind me of cozy afternoons when I was younger, sitting with my family and enjoying little treats together.

Ingredients

• All-purpose flour: Gives structure and carbs for energy in every bite.
• Baking powder and salt: Help cookies rise evenly and boost flavor in the mix.
• Unsalted butter: Provides a rich, smooth texture though it adds extra fat.
• Granulated sugar: Sweetens the cookies and helps create a perfect browning.
• Fresh lemon juice: Offers a tart flavor that balances the overall sweetness.
• Grated lemon zest: Intensifies citrus aroma with a pop of natural oils.
• Large egg: It acts as binder and gives a bit of protein in the batter.
• Vanilla extract: Enhances overall flavor with a subtle, sweet note.
• Powdered sugar: Creates a sweet, soft coat after baking that melts in your mouth.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg at room temperature
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar for coating

How to Make this

1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt then set aside.

3. In a large bowl, cream the softened butter and granulated sugar until it’s light and fluffy.

4. Beat in the egg, then mix in the fresh lemon juice, grated lemon zest, and vanilla extract until everything is well blended.

5. Gradually fold in the dry ingredients into the wet mix until you have a smooth dough.

6. Cover the dough and let it chill in the fridge for about 30 minutes if you have time.

7. Scoop out tablespoon-sized balls of dough and roll them in the powdered sugar until they’re completely coated.

8. Place the sugar-coated balls on the prepared baking tray, leaving some space between each cookie.

9. Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges start to turn a light golden color.

10. Remove the cookies from the oven and let them cool slightly before enjoying them with your favorite cup of tea.

Equipment Needed

1. Preheated oven with a baking tray and parchment paper
2. Medium bowl for mixing dry ingredients
3. Whisk for combining flour, baking powder and salt
4. Large bowl for creaming butter and sugar
5. Electric mixer or a sturdy spoon for beating the butter mixture
6. Measuring cups and spoons for the ingredients
7. Fridge to chill the dough
8. Tablespoon scoop or a measuring spoon for dough balls
9. Cooling rack for letting the cookies cool after baking

FAQ

• Q: Why doesnt my cookie dough crinkle properly?
  A: It might be because the dough was overmixed or your lemon juice and zest werent fresh. Make sure you mix just enough and use the freshest ingredients you can find.
• Q: Can i use lemon extract instead of fresh lemon juice?
  A: You can try it, but the flavor wont be as bright and fresh. Fresh lemon really brings a tangy twist that extract just dont match.
• Q: How do i know when the cookies are done?
  A: When the edges become light brown and the centres look set, its usually done. They might still be a bit soft when they come out, but they will firm up as they cool.
• Q: What if my cookies spread too much in the oven?
  A: If they spread too much, chill your dough for 15-20 mins before rolling it into balls. That helps keep their shape better during baking.
• Q: How should i store these cookies?
  A: Keep them in an airtight container at room temperature. They should last a few days, but if you want them longer, you can freeze them for later use.

Lemon Crinkle Cookies Recipe Substitutions and Variations

• For the unsalted butter, you can use salted butter instead, but you might wanna reduce the salt a little bit in the recipe
• If you don’t have granulated sugar, try using coconut sugar though it might change the flavor just a bit
• You can swap out the egg for 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for a few minutes until it thickens
• Instead of all-purpose flour, you could use a gluten free flour blend, but you may need to adjust the liquid amounts
• If you can’t find fresh lemon zest, you can just add a bit more lemon juice to keep that citrusy zing intact

Pro Tips

1. Let the dough chill in the fridge for a bit longer if you can; it really helps the flavors meld and makes the cookies hold their shape better when baking.
2. Make sure your butter is super soft before you start creaming it with the sugar; if it’s too cold, you wont get that light, airy texture you want.
3. Keep an eye on the cookies while they bake cuz they keep cooking even after you take them out so getting them off the oven when the edges just start to turn golden is key.
4. When rolling the dough balls in powdered sugar, do it gently but thoroughly so you get a nice, even coating that adds a tangy‐sweet crunch on every bite.