These Lemon Crinkle Cookies are a perfect blend of tartness and sweetness. With a soft, chewy center and a delicate crinkle, they’re coated in powdered sugar, making each bite irresistible. If you love the zesty kick of lemon and the melt-in-your-mouth texture of a freshly baked cookie, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
There’s something magical about the combination of fresh lemon juice and zest in a cookie. The vibrant citrus flavor gives these cookies a refreshing, tangy twist, while the powdered sugar coating adds a sweet, melt-in-your-mouth finish. I love how the crinkled texture makes them fun to look at and even more delightful to eat. These cookies are perfect for any occasion, from a casual afternoon snack to a special treat for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1/2 cup powdered sugar (for coating)
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.
Place the powdered sugar in a shallow bowl. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the powdered sugar, making sure they are well coated.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden and the tops have cracked. Be careful not to overbake; they should remain soft and chewy.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25 minutes
Variations
While these cookies are already bursting with fresh lemon flavor, here are a few variations you could try:
Add Poppy Seeds: For a twist on the classic lemon poppy seed combo, mix in 1-2 teaspoons of poppy seeds into the dough.
Lemon Icing: For an extra sweet touch, drizzle a simple lemon glaze (made with powdered sugar and lemon juice) over the cooled cookies.
Lemon-Lime Twist: Swap out half of the lemon juice and zest for lime to create a citrusy flavor combination.
Storage/Reheating
Storage: Keep the cookies in an airtight container at room temperature for up to 5 days.
Freezing: If you’d like to freeze them, place the dough balls on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag for up to 3 months. Bake directly from frozen (you may need to add a couple of extra minutes to the baking time).
Reheating: To reheat, simply place the cookies on a baking sheet and warm them in a preheated oven at 300°F (150°C) for 3-5 minutes, just until warm.
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FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
While you can use lemon extract, I recommend using fresh lemon juice and zest for the best flavor. The zest adds a fragrant and vibrant citrus note that extract alone can’t replicate.
Can I make these cookies gluten-free?
Yes! You can swap the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the baking powder for gluten-free certification as well.
How can I make the cookies more chewy?
For a chewier texture, try adding an extra tablespoon of butter or a little more cornstarch. Don’t overbake the cookies—remove them as soon as the tops crack.
What if I don’t have cornstarch?
If you don’t have cornstarch on hand, you can leave it out, but the cookies may not have quite as soft of a texture. A small amount of rice flour or potato starch can work as a substitute if available.
Can I double the recipe?
Definitely! Just make sure you have enough space on your baking sheets and adjust the baking time if necessary.
Conclusion
Lemon Crinkle Cookies are a delightful, tangy-sweet treat that will brighten your day. Their soft, chewy texture and fresh citrus flavor make them a perfect dessert for lemon lovers. With a simple preparation and quick bake time, these cookies are an easy way to enjoy a burst of sunshine in every bite. Whether you’re serving them at a gathering or enjoying them with a cup of tea, they’re sure to be a hit. Happy baking!
📖 Recipe:
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Lemon Crinkle Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with fresh citrus flavor. Coated in powdered sugar for a sweet finish, their delicate crinkles make them a fun and irresistible treat. Perfect for any occasion, these cookies combine the zesty tang of lemon with a melt-in-your-mouth texture that lemon lovers will adore.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1/2 cup powdered sugar (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar for 2-3 minutes until light and fluffy.
- Beat in the eggs, one at a time, followed by lemon juice, zest, and vanilla extract.
- Gradually add the dry ingredients and mix until just combined. The dough will be thick and slightly sticky.
- Roll tablespoon-sized portions of dough into balls, then coat each ball in powdered sugar.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden and tops have cracked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a chewier texture, consider adding a tablespoon of butter or cornstarch.
For added flavor, try mixing in poppy seeds or drizzling a lemon glaze over the cooled cookies.
Ensure the cookies are not overbaked to keep them soft and chewy.
Storage: Keep cookies in an airtight container for up to 5 days. Freeze dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 140 kcal
