Lemon Crinkle Cookies

Lemon sugar cookies that are piled up on white parchment paper with wedges of lemon near them

5 from 6 votes

These Lemon Crinkle Cookies are made with creamy butter, fragrant vanilla, and fresh lemons, and are absolutely addictive!

Prep Time25

Cook Time10

Chill Time2

Total Time2 35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 86kcal

Author: Jocelyn Delk Adams

Ingredients

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

Instructions

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).

Notes

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.

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