Lemon Crinkle Cookies (Print-Friendly Version)
Bake bright, chewy lemon crinkle cookies just in time for Christmas with simple ingredients like lemon zest, butter, and flour. Featuring a crinkle top and a soft inside, these treats highlight lemon cookies and Christmas baking in a bite. One to keep handy.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
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1 large egg
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon finely grated lemon zest
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1/2 teaspoon pure vanilla extract
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5 to 8 drops yellow food coloring (optional)
→ For Coating
11 -
1/4 cup granulated sugar
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3/4 cup powdered sugar
# How to Make It:
01 -
In a large mixing bowl, combine all-purpose flour, baking soda, and salt, and set aside.
02 -
In the bowl of a stand mixer, beat softened butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
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Incorporate the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring (if using) and mix until fully combined.
04 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing until a uniform dough forms.
05 -
Using a 1-ounce cookie scoop or tablespoon, portion dough and roll each ball first in granulated sugar, then generously in powdered sugar to ensure a thick coating.
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Place coated dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake in a preheated oven at 350°F for 10 to 12 minutes, until cookies have spread and edges are set.
07 -
Remove baking sheet from the oven and let cookies rest for 5 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
For pronounced lemon flavor, use freshly squeezed lemon juice and zest. Rolling the dough in granulated and then in powdered sugar ensures a crackled appearance after baking.