Lemon Crinkle Cookies
Soft and chewy lemon crinkle cookies bursting with fresh citrus flavor, coated in powdered sugar for a beautiful crinkled effect. Perfect for any occasion! 🍋🍪
Ingredients
- Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- ¾ cup unsalted butter softened
- 1 cup + 2 tbsp granulated sugar
- 1 large egg
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For Rolling:
- 3 tbsp granulated sugar optional
- 1 cup confectioners’ sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Add Wet Ingredients: Mix in egg, lemon juice, lemon zest, and vanilla extract until combined.
- Combine & Chill: Gradually mix in the dry ingredients until a soft dough forms. Cover and chill in the refrigerator for at least 3 hours.
- Preheat & Prep: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll & Coat: Scoop 1 tbsp-sized dough balls, roll first in granulated sugar (optional), then in confectioners’ sugar.
- Bake: Arrange on baking sheets 3 inches apart and bake for 12-13 minutes or until edges are set.
- Cool: Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
- Chilling the dough is essential for preventing excessive spreading and creating a soft, chewy texture.
- For an extra crinkle effect, roll cookies in powdered sugar twice before baking.
- Storage: Keep in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Variations: Try swapping lemon for orange, lime, or grapefruit for a fun twist!