These Lemon Crinkle Cookies have perfectly cracked tops, a tender butter soft texture, fragrant vanilla and fresh lemon flavor throughout! If you love these, you will also love my Gingerbread Crinkle Cookies, Lemon Tea Cakes and Key Lime Pie Cookies!
Citrus desserts hold a very special place in my heart. There’s just something about the fresh, bright flavors of citrus fruit that make my taste buds dance! Grapefruit, orange, tangerine, I love ‘em all. My absolute favorite though? Lemons of course!
From its dazzling yellow skin to its tart juice, lemons are grocery store gold. I’ve made countless lemon recipes over the years but today’s can stand up to the best of ‘em!
Homemade Lemon Crinkle Cookies are soft, chewy, buttery, cheerful, and chock-full of fresh citrus flavor. Let me give you some advice: walk, don’t run, to the kitchen and make this recipe!
LEMON CRINKLE COOKIES
Have you ever made crinkle cookies? I hadn’t until just a few years ago! Crinkle cookies are basically regular ‘ole cookies rolled in powdered sugar. As the dough bakes, it flattens out and the surface cracks, revealing the cookie underneath and leaving patches of white sugar over the tops.
HOW TO MAKE A CRINKLE COOKIE
The batter for these Lemon Crinkle cookies is uncomplicated and easy to pull together! This recipe only requires pantry staple items and a few basic kitchen tools.
Here’s what you’ll need:
- AP FlOUR
- KOSHER SALT
- BAKING SODA
- GRANULATED SUGAR
- UNSALTED BUTTER
- VANILLA EXTRACT
- LEMON JUICE + ZEST
- CONFECTIONER’S SUGAR
- 2 LARGE BOWLS
- MEASURING CUPS + SPOONS
- RUBBER SPATULA
- COOKIE SHEET
- PARCHMENT PAPER
As with any recipe, I recommend preparing before you start. Take the time to gather and properly measure your ingredients, set out your tools, and read through the recipe. Being organized is the best way to both guarantee success and save yourself some time!
CAN I USE MEYER LEMONS?
Absolutely! Meyer lemons are a small, sweet hybrid lemon that tastes like a cross between a regular lemon and an orange. Know that a meyer lemon is less acidic than a traditional lemon, so you might not get the same tangy bite.
TIP: If you’d like to use meyer lemons but don’t want to sacrifice that strong citrus flavor, try adding a ¼ teaspoon of lemon extract to the recipe.
CAN LEMON CRINKLE COOKIES BE MADE AHEAD?
Yes! The dough for this recipe can be prepared and stored in the fridge for up to 3 days. If you’d like to store the dough for longer, freezing is a must. To do so, chill the dough as directed in the recipe, then roll into balls, and chill the cookie dough balls for an hour in the fridge. Place the solid and cold dough rounds into large zip-top freezer-safe bags. Freeze the dough for up to 3 months.
When it’s time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll the dough in confectioner’s sugar and bake as directed.
Crinkle cookies can be stored in an airtight container for up to 3 days. You can freeze these cookies before or after baking. To freeze the baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter at room temperature.
GRANDBABY CAKES’S FAVORITE COOKIE RECIPES
A cookie a day keeps the doctor away, right? If you agree with that sentiment, try out a few more of my most crave worthy cookie recipes:
- GINGERBREAD CRINKLE COOKIES
- KEY LIME PIE COOKIES
- BUTTERFINGER BROWN BUTTER COOKIES
- FLOURLESS CHOCOLATE ORANGE COOKIES
- CHEWY CHOCOLATE CHIP COOKIE
Lemon Crinkle Cookies
- 2 cups all purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 1/2 tsp vanilla extract
- 1 large egg plus 1 yolk room temperature
- 2 tbsp lemon zest
- 2 tbsp lemon juice A little more than half a lemon
- 1/2 cup confectioners sugar sifted
- In a large bowl, whisk together flour, salt and baking soda until just combined then set aside.
- In a separate large bowl, whisk together 1 cup of sugar, melted butter and vanilla until just combined as well.
- Stir in egg and egg yolk and whisk until the batter is completely smooth
- Throw in the zest and juice then add in the flour mixture in 3 intervals until completely combined.
- Chill cookie dough for 2-3 hours.
- Once ready to bake, preheat the oven to 325 and line 2 baking sheets with parchment paper. Add your confectioner’s sugar to a separate small bowl.
- Use a tablespoon cookie scoop, scoop out balls of dough, roll them between your hands to form perfect balls then roll in the confectioner’s sugar and place on the baking sheet. Make sure to keep cookies about an inch or 1 1/2 inches apart.
- Bake for 8-11 minutes or until cracks have perfectly formed and cookies have setup. Cool for about 5-6 minutes then serve (I like them warm).