Lemon Crinkle Cookies
Yield: 22 Cookies
Calories: 162kcal
I love making lemon crinkle cookies for their sweet and tangy flavor combo. Plus, the soft, chewy texture with a crackly sugary coating is sure to delight anyone who takes a bite.
Ingredients
Dough
- 2 ¼ cup (320 g) all-purpose flour
- ½ cup (57 g) powdered sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) kosher salt
- ½ cup (114 g) unsalted butter, softened to 65 to 67ºF (18 to 20ºC)
- ¾ cup (149 g) granulated sugar, divided
- ¼ cup (50 g) light brown sugar, packed
- 1 tablespoon (2 g) lemon zest
- 2 large (106 g) eggs
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 ml) vanilla extract
Coating
- ½ cup (99 g) granulated sugar
- ½ cup (57 g) powdered sugar
Instructions
- Preheat the Oven – Set the rack to the middle position. Preheat to 350ºF (177ºC). Line two baking sheets with parchment paper.
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, ½ cup of powdered sugar, baking powder, and salt.
- Cream the Butter and Sugar – In a stand mixer or hand mixer fitted with the paddle attachment, add the butter, ¾ cup of granulated sugar, brown sugar, and lemon zest. Mix on medium speed (setting 5) until light and fluffy, about 2 minutes. Scrape down the sides and paddle.
- Add the Eggs – Add the eggs, one at a time, mixing on medium-low speed (setting 4), for about 30 seconds each. Gradually mix in the lemon juice, mixing for about 15 seconds. Mix in the vanilla extract for 15 seconds.
- Make the Dough – Gradually add the flour mixture in four additions. Mix on low speed until just combined. Let the dough sit for 10 minutes to thicken. The dough will feel slightly sticky.
- Coat and Roll the Dough – Add ½ cup granulated sugar into a shallow dish. Add ½ cup powdered sugar into a separate shallow dish. Portion out 2 tablespoons (1 ounce, 32 grams) of dough, then roll into a ball. Roll each ball in granulated sugar, then transfer to the powdered sugar bowl and roll to coat. Repeat with the remaining dough.
- Bake – Evenly space the dough balls on the prepared baking sheets, at least 2 inches apart. About 11 cookies per sheet pan. Bake one sheet at a time until puffed in the center and the edges set, about 12 to 14 minutes. Rotate the pan halfway through.
- Cool – Leave the cookies on the sheet pan for 5 minutes, then transfer them to a wire rack. Cool completely before serving.
Notes
- Deeper Yellow Color: Add yellow food coloring to the dough until the desired hue is achieved. Gel coloring is recommended for a concentrated color.
- Stronger Lemon Flavor: Add 1/4 to 1/2 teaspoon lemon extract.
- Make it Gluten-Free: Substitute the all-purpose flour for Bob’s Redmill 1:1 Gluten-Free Baking Flour.
- Make Ahead: The cookie dough can be portioned and refrigerated for up to 2 days. Freeze for up to 1 month, then defrost. Roll in sugar and powdered sugar before baking.
- Storing: Airtight container for up to 5 days, freeze for up to 1 month.
Nutrition
Calories: 162kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Recipe Link
Recipe Video