Description
Delightfully soft and tangy Lemon Crinkle Cookies that feature a perfect balance of tart lemon juice and sweet sugar, rolled in confectioners’ sugar for a snowy finish. These cookies have a tender, chewy texture enhanced by chilling the dough before baking, resulting in irresistible crinkled tops and a burst of citrus flavor in every bite.
Ingredients
Scale
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 Tablespoon)
- 1 teaspoon vanilla extract
For Rolling
- 3 Tablespoons (35g) granulated sugar (optional)
- 1 cup (120g) confectioners’ sugar
Instructions
- Mix Dry Ingredients: Whisk the all-purpose flour, cornstarch, baking soda, and salt together in a medium bowl and set aside to ensure even distribution of leavening agents.
- 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 until creamy and fluffy, about 3 minutes.
- Add Wet Ingredients: Add the egg, lemon juice, lemon zest, and vanilla extract to the creamed butter and sugar mixture, then beat on high speed for roughly 1 minute until fully combined and slightly curdled. Scrape down the bowl sides and bottom to incorporate all ingredients.
- Combine Dough: Slowly add the dry ingredient mixture to the wet ingredients and beat on low speed just until incorporated. The dough will be thick, creamy, and sticky.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours and up to 3 days. Chilling is essential for easier handling and better texture.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. If dough refrigerated more than 3 hours, let it sit at room temperature for about 10 minutes to soften slightly.
- Roll Cookies in Sugar: Scoop about 1 Tablespoon (20g) of dough and roll into balls. For best results, roll balls first in granulated sugar, then roll generously in confectioners’ sugar 2 to 3 times to create a thick coating. Place the sugar-coated dough balls 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake for 12 to 13 minutes until edges appear set but centers remain soft. If cookies aren’t spreading by minute 9, gently bang the baking sheet on the counter 2 to 3 times to encourage spreading, then continue baking.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Store: Keep the cookies covered at room temperature for up to 1 week.
Notes
- The dough can be made ahead and chilled for up to 3 days, making this a convenient recipe for preparation in advance.
- Baked cookies freeze well for up to 3 months. Unbaked dough balls (without confectioners’ sugar coating) also freeze well for 3 months—thaw before rolling in sugar and baking.
- If cornstarch is unavailable, you can omit it. It helps create a softer cookie but is not essential for success.
- Use fresh lemons for the best flavor, typically 1–2 lemons yield 1/4 cup juice and 1 Tablespoon zest. Meyer lemons or other citrus fruits can be interesting substitutes.
- For a more pronounced sugar crust, roll the dough balls multiple times in confectioners’ sugar as desired.
- Rolling the dough balls first in granulated sugar before confectioners’ sugar helps prevent the powdered sugar from melting and disappearing before baking.
- Using silicone baking mats or parchment paper ensures cookies don’t stick and promotes even baking.
