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Lemon Crinkle Cookies Recipe

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These Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor. Rolled generously in confectioners’ sugar, they bake up with a delicate crackled surface and a tender, slightly tangy crumb. Perfect for a refreshing dessert or a delightful treat with tea, this recipe uses simple ingredients and requires chilling the dough to achieve the ideal texture.

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup + 2 Tablespoons (225g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature
  • 1 Tablespoon lemon zest (packed)
  • 1 teaspoon vanilla extract

For Rolling

  • 3 Tablespoons (35g) granulated sugar (optional)
  • 1 cup (120g) confectioners’ sugar

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined. Set this mixture aside for later use.
  2. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until light, fluffy, and creamy.
  3. Add Wet Ingredients: To the creamed butter and sugar, add the egg, lemon juice, lemon zest, and vanilla extract. Beat on high speed for about 1 minute until fully combined; the mixture may look curdled, which is normal. Scrape down the sides and bottom of the bowl.
  4. Combine Dry and Wet: Add the flour mixture to the wet ingredients and mix on low speed just until incorporated. The dough will be thick, creamy, and sticky.
  5. Chill Dough: Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days. Chilling is essential to make the sticky dough manageable for shaping.
  6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
  7. Shape Cookies: Remove dough from the refrigerator. If chilled longer than 3 hours, let it rest at room temperature for about 10 minutes to soften slightly. Using about 1 tablespoon of dough (about 20g), scoop and roll into balls. Optionally, roll balls first in granulated sugar, then roll generously 2-3 times in confectioners’ sugar to ensure a thick coating and beautiful crinkle effect. Place dough balls at least 3 inches apart on the prepared baking sheets.
  8. Bake Cookies: Bake for 12–13 minutes until edges are set and centers still look soft. If after 9 minutes the cookies haven’t spread, carefully remove the baking sheet and gently bang it 2–3 times on the counter to encourage spreading, then return to oven to finish baking.
  9. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will slightly deflate as they cool, developing a tender texture.
  10. Storage: Store cooled cookies covered at room temperature for up to 1 week to maintain freshness and softness.

Notes

  • Chilling the dough is mandatory; it helps manage the sticky dough and ensures the cookies spread correctly while baking.
  • Rolling the dough balls in granulated sugar before confectioners’ sugar helps prevent the sugar coating from melting into the dough and keeps the crinkle effect pronounced.
  • If the cookies are not spreading by minute 9, gently banging the baking sheet on the counter helps initiate the spread without altering the recipe.
  • Use fresh lemon juice and zest whenever possible for the brightest lemon flavor.
  • Softened butter should be at room temperature but not melted to ensure proper creaming with sugar.
  • For best results, weigh ingredients where possible for accuracy.

Find it online: https://marthatasty.com/lemon-crinkle-cookies-recipe/