Why Make This Recipe
Lemon Crinkle Cookies are a delightful treat that combine the bright flavor of lemon with a fun, crinkly appearance. These cookies are soft, chewy, and covered in powdered sugar, making them visually appealing and delicious. They are perfect for sharing with friends and family, bringing a bit of sunshine to any occasion. Whether it’s a holiday gathering or a simple afternoon snack, these cookies will brighten everyone’s day.
How to Make Lemon Crinkle Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional)
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar (icing sugar or confectioners sugar)
Directions:
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of your stand mixer, beat the softened butter and sugar until fluffy, which takes a couple of minutes.
- Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using). Mix to combine all ingredients.
- Slowly add the dry ingredients to the wet mixture in the mixer and mix until well incorporated. Cover the bowl with plastic wrap and place it in the fridge to set for 2 hours.
- Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Scoop out the dough using a small-sized cookie scoop to get uniform cookie sizes and roll each ball in regular sugar first, then in powdered sugar, making sure to coat them generously.
- Place the dough balls on the baking sheets, keeping them 2 inches apart.
- Bake the cookies for 10-12 minutes. Once done, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
How to Serve Lemon Crinkle Cookies
Lemon Crinkle Cookies are best enjoyed fresh and warm, but they are also delicious at room temperature. You can serve them with a cup of tea or coffee for a delightful afternoon treat. They make a fantastic addition to dessert trays at parties and gatherings.
How to Store Lemon Crinkle Cookies
To store Lemon Crinkle Cookies, place them in an airtight container. They can stay fresh at room temperature for up to a week. If you want to keep them longer, consider storing them in the fridge or freezing them. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Lemon Crinkle Cookies
- Chill the dough for the full 2 hours; this helps the cookies hold their shape while baking.
- If the dough is too soft, place it back in the fridge or freezer for a few minutes to firm it up.
- Mix the powdered sugar on a separate plate to make rolling easier.
Variation
For a twist on the classic Lemon Crinkle Cookies, consider adding poppy seeds for a delightful crunch or swapping lemon zest for orange or lime zest for a different citrus flavor.
FAQs
1. Can I make these cookies without food coloring?
Yes, the food coloring is optional. The cookies will still taste great without it.
2. What can I do if my dough is too sticky?
If your dough is too sticky, refrigerate it for a bit longer until it firms up, making it easier to scoop and roll.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Just scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to an airtight container.
Lemon Crinkle Cookies
Equipment
- Large bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For Rolling
- 1 cup powdered sugar
- 1/4 cup granulated sugar
Instructions
Preparation
- Whisk together flour, baking powder, and salt in a bowl to create the dry ingredient mixture.
- Cream together granulated sugar and softened butter until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and a soft dough forms. Chill the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place powdered sugar and granulated sugar in separate shallow bowls for rolling.
Baking
- Scoop dough into 1-inch balls, roll each first in granulated sugar, then generously in powdered sugar.
- Arrange cookies 2 inches apart on prepared baking sheets and bake for 9-11 minutes, or until edges are lightly golden and centers are set.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.