Lemon Crinkle Cookies
Bright, tender, and softly crackled, these Lemon Crinkle Cookies deliver a bright burst of citrus with a melt-in-your-mouth texture, perfect for sharing during brunch or as a light dessert.
Ingredients
For the cookies
- 1 cup all-purpose flour Use whole-wheat pastry flour as a partial swap for nuttier flavor.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt Use unsalted butter for controllable salt level.
- 1/2 cup granulated sugar Can reduce for a lower-sugar cookie.
- 1/4 cup unsalted butter, softened Do not melt, just soften.
- 1 large egg For egg-free, use aquafaba as a substitute.
- 2 tablespoons fresh lemon juice Fresh juice is recommended for best flavor.
- 1 teaspoon lemon zest Zest gives the cookies their signature flavor.
For rolling
- 1/2 cup powdered sugar Use less if you prefer a less sweet exterior.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
- In a separate bowl, cream the granulated sugar and softened unsalted butter until light and fluffy (2–3 minutes with a mixer or longer by hand).
- Beat in the egg, lemon juice, and lemon zest into the creamed mixture until well combined.
- Gradually add the flour mixture to the wet ingredients and mix just until combined to avoid overmixing.
- Cover the dough and chill for about 30 minutes to firm it up.
Baking
- Scoop tablespoon-sized amounts of dough and roll each into a ball.
- Roll each ball in powdered sugar until fully coated.
- Place the coated balls on a lined baking sheet, spaced about 2 inches apart, and bake for 10–12 minutes.
- Remove the cookies when edges are set but centers still look slightly soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Notes
For variations, consider adding orange zest, poppy seeds, or an almond extract for unique flavors. Optional reduce powdered sugar for less sweetness on the exterior.