Lemon Crinkle Cookies
These lemon crinkle cookies offer a delightful variation on the classic chocolate crinkles! Featuring crispy edges and soft, lemony centers, they’re a simple and enjoyable treat!
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 40 cookies
Ingredients
Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, a room temperature
- 2 tablespoons lemon zest
- 2 tsp lemon extract, optional
- 1 tsp vanilla extract
- 1-2 drops of yellow food coloring, optional
Roll in
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Prepare the dough a day before baking to allow it enough time to chill.
- Use a stand or hand mixer to blend the softened butter, granulated sugar, and lemon zest until smooth and creamy.
- Mix in the eggs, vanilla extract, and lemon extract until the mixture becomes light, fluffy, and pale in color. This usually takes 2-4 minutes, but it’s worth it for the texture improvement.
- Add a few drops of yellow food coloring and mix until the color is evenly distributed.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Carefully blend the dry ingredients into the wet mixture until fully combined. Expect the dough to be soft and sticky.
- Place the dough in an airtight container or cover it tightly, then let it chill overnight (or for at least 3-4 hours). Remember, chilling the dough is essential for these cookies! You can store the dough in the
- fridge for up to 3 days.
- Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. Set it aside.
- Pour about ½ cup of granulated sugar into one small bowl and ½ cup of powdered sugar into another bowl.
- Use a 1-tablespoon cookie scoop to form the dough into small balls. Wearing nitrile gloves can make rolling easier and less messy.
- Roll each ball lightly in granulated sugar, then coat generously in powdered sugar. Press the powdered sugar onto the balls for the best outcome.
- Space the balls about 3 inches apart on the baking sheet. Typically, you can fit 9-10 cookies on a half-sheet pan.
- Bake at 350°F for 9-11 minutes. Look for fully set edges with soft centers. The cookies may seem undercooked, but they will firm up as they cool. Avoid overbaking to keep the centers fudgy.
- Let the cookies cool on the baking sheet for about 3 minutes, then transfer them to a cooling rack to cool completely.
Notes
- Keep the baked crinkle cookies in an airtight container at room temperature. They will stay fresh for up to 4 days.
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