Best Lemon Crinkle Cookies Recipe
Introduction
These Best Lemon Crinkle Cookies are delightfully soft with a bright, tangy lemon flavor and a beautiful powdered sugar coating. Perfectly chewy with a slightly crisp edge, they make an irresistible treat for any lemon lover.
Ingredients
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon Wonderful Seedless Lemon zest
- 3 tablespoons Wonderful Seedless Lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Instructions
- Step 1: In a large bowl, whisk together the flour, baking soda, and salt; set aside.
- Step 2: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until creamy and smooth, about 2 minutes.
- Step 3: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat on high speed until fully combined, scraping down the bowl as needed.
- Step 4: Gradually add the flour mixture and beat on low speed until just combined. Cover the dough and chill for about 1 hour to make it easier to handle.
- Step 5: Preheat the oven to 350°F. Line two baking sheets with parchment paper or aluminum foil.
- Step 6: Scoop 1 tablespoon-sized balls of dough and roll each generously in confectioners’ sugar. Place the dough balls on the baking sheets about 3 inches apart.
- Step 7: Bake for about 12 minutes, or until the edges are golden brown and the cookies have cracked beautifully.
- Step 8: Allow the cookies to cool on the baking sheets, then transfer them to a wire rack to cool completely.
Tips & Variations
- For extra lemon flavor, add an additional teaspoon of lemon zest to the dough.
- Chilling the dough is key—it helps prevent spreading and makes shaping easier.
- Try rolling the cookies in a mixture of confectioners’ sugar and a little lemon zest for an extra fragrant coating.
- Substitute the seedless lemon zest and juice with organic lemons if Wonderful lemons aren’t available; fresh is best.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months; just thaw them at room temperature before serving. Reheat gently in a low oven or microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough up to one day in advance. Keep it tightly wrapped in plastic wrap and chilled in the refrigerator until ready to bake.
Why are my cookies spreading too much?
If your cookies are spreading excessively, make sure the dough is well-chilled before baking. Using softened, not melted, butter also helps maintain the cookie shape.
PrintBest Lemon Crinkle Cookies Recipe
These Best Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor. Rolled in confectioners’ sugar before baking, they develop a beautiful crinkled appearance and a perfect balance of sweet and tangy. Ideal for a refreshing treat or elegant dessert, these cookies are easy to prepare and sure to impress lemon lovers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2–1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (1–1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon Wonderful Seedless Lemon zest
- 3 tablespoons Wonderful Seedless Lemon juice
- 1/2 teaspoon vanilla extract
Coating
- 1 cup confectioners’ sugar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt; set this mixture aside for later use.
- Cream Butter and Sugar: Using a hand mixer or stand mixer with paddle attachment, beat the softened unsalted butter and granulated sugar together on medium-high speed until creamy and smooth, about 2 minutes.
- Add Wet Flavors: Add the large egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and beat on high speed until everything is fully combined, scraping down the sides of the bowl as necessary.
- Incorporate Dry Ingredients: Add the flour mixture to the wet batter and beat on low speed just until combined. The dough will be sticky at this point. Cover and chill it in the refrigerator for about 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or aluminum foil to prevent sticking.
- Shape and Coat Dough Balls: Roll the chilled dough into 1 tablespoon-sized balls. Then, generously roll each ball in the confectioners’ sugar to coat thoroughly.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow spreading. Bake in the preheated oven for approximately 12 minutes, or until the edges start turning golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Chilling the dough is key to prevent spreading and to achieve the signature crinkled texture.
- Use fresh lemon zest and juice for the brightest, freshest lemon flavor.
- Roll the dough balls generously in confectioners’ sugar for an attractive crackled surface and a slight sweetness on the crust.
- Make sure the egg is at room temperature to ensure smooth mixing.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: lemon cookies, lemon crinkle cookies, soft lemon cookies, lemon dessert, citrus cookies, easy lemon cookies
