Lemon Crinkle Cookies

Since lemon crinkle cookies are a crowd-pleaser, let me tell you this is the only recipe you’ll ever need. They’re simply sensational! Perfectly tender, easy to make and with an intense fresh lemon flavor. I’m hooked.

Originally posted on August 2014. Images and text (not the recipe) have been updated to serve you better. 

Why are lemon crinkle cookies so different in appearance?

Oh, I love this question and have pondered on it myself every time I make this recipe.

Why? Because they always (or almost always) turn out slightly different.

No matter what I do with the batter, whether I refrigerate it more or less, sometimes the powdered sugar completely melts (image to your right).

Or some remain in the cookies (first image in this post).

The flavor is always fantastic. So I leave it at that.

Ingredients in lemon crinkles:

They are mostly, if not all, pantry staples (image above).

It’s a basic lemon cookie that gets dressed up in powdered sugar before baking so the cracks are more visible.

• Vanilla: I like to use vanilla paste. I think it has more flavor and a lesser amount is needed. And it doesn’t add extra liquid which is usually a good thing in cookies recipes.
• Lemon: the amount of lemon zest can vary according to your taste. I don’t recommend increasing the amount of juice because it adds liquid to an already somewhat soft cookie.

Steps for making lemon crinkle cookies.

They are very simple, just like most drop cookies.

1. Measure and have ready all ingredients.
2. In a large bowl mix with a whisk or a beat all ingredients in the order given.
3. Refrigerate the dough if it’s too soft to roll. This varies. Sometimes I roll it directly. The size of the egg and the liquid together with how humid or dry the environment is can alter a recipe.
4. Roll balls the size of a walnut.
5. Roll in powdered sugar (image above).
6. Put in prepared cookie sheets lined with parchment paper (image below).
7. Bake until crinkled, lightly colored but still soft, like a chocolate chip cookie.

As far as lemon cookies go, these are insanely good. And truth is that I’m not, in essence, a cookie person. What can I do, we weirdos are everywhere hahaha.

They are soft (image below) and lemony and keep well for days. I dare say the lemon flavor intensifies after a few days.

I told you before how I take all my baking to the office. These little lemony things brought raves and more raves. Pretty much like the brownie cookies, or the citrus coconut shortbread. The conclusion is that not being a cookie person is my issue, you’re all fine, ha.

Tips & tricks for making this recipe:

• Lemon: use fresh lemon juice and don’t skip it, it makes all the difference. You can use less though, maybe 1 tablespoon instead of two.
• Dough: you can keep it in the refrigerator for several days, just make sure it is covered. Or freeze it up to a month, wrapped in plastic. As I said before, the dough can be more or less sticky depending on the weather, the size of the egg and the amount of juice you use. You might need to refrigerate it before making the balls.
• Baking: I like them rather soft, but you can keep them a few minutes longer. They will color more and be crunchier. The effect of the sugar will be somewhat lost, but the flavor will be fantastic. Keep in mind what I said about the cracks: each batch will deliver different patterns and sometimes the sugar melts almost completely.
• Storing: keep them in tins, containers or jars with tight-fitting lids. You might taste more lemon flavor a few days after you bake them.
• Variation: skip the rolling in powder sugar and bake fabulous regular lemon cookies. They will be more lemony and less sweet. I love this version. Love it.

Anyway, as far as lemon cookies, we’ve hit the jackpot with these crinkles. That’s all folks.

Other recipes you might like:
Citrus Coconut Shortbread
Homemade Oreo Cookies
Pistachio Lemon Butter Cookies
Easy Oatmeal Walnut Cookies
Lemon Sour Cream Pound Cake
Lemon Poppy Seed Bundt Cake

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Lemon Crinkle Cookies

★★★★★ 5 from 8 reviews

• Author: Paula Montenegro
• Prep Time: 20
• Cook Time: 12
• Total Time: 32 minutes
• Yield: 30 medium cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

Since Lemon Crinkle Cookies are a crowd-pleaser, let me tell you this is the only recipe you’ll ever need. They’re simply sensational! Perfectly tender, easy to make and with a fresh lemon flavor. I’m hooked.

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Scale 1x2x3x

Ingredients

• ½ cup  (115g) butter, softened
• 1 cup (100g) sugar
• ½ teaspoon vanilla extract
• 1 egg, at room t°
• Grated lemon zest from 1 lemon
• 2  tablespoon freshly squeezed lemon juice
• ¼ teaspoon  salt
• ¼ teaspoon  baking powder
• 1/8  teaspoon baking soda
• 1 ½ cups (210g) all-purpose or cake flour
• ½ cup (60g) powdered sugar, to roll cookies

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Instructions

1. Preheat oven to 350ºF/180ºC.
2. Line two cookie sheets with wax paper, or grease the bottoms.
3. In a large bowl with a hand beater, mix butter and sugar well.
4. Add vanilla, egg, lemon juice and zest and mix well until creamy.
5. Mix together flour, salt, baking powder and soda, and add it to the butter mixture. (I suggest you sift the baking soda since it can sometimes have lumps that will not disintegrate during baking).
6. Mix until it forms a ball and is well blended with no dry spots.
7. The dough at this point might be too soft and sticky to form into balls. Refrigerate it for a few hours until soft but easy to roll between your palms.
8. Put powdered sugar in a shallow dish or bowl. Make walnut size balls with the lemon mixture, and roll them in the powdered sugar, coating well.
9. Place them in the baking sheets spacing them a bit.
10. Bake them for 12 to 15 minutes, until they barely start to color, are crinkled and rather dry on top.
11. Let cool on wire rack and keep in tins or airtight jars or containers.
12. I find that they taste more lemony 1 or 2 days after they are baked.

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Notes

Tips & tricks for making this recipe:

• Lemon: use fresh lemon juice and don’t skip it, it makes all the difference. You can use less though, maybe 1 tablespoon instead of two.
• Dough: you can keep it in the refrigerator for several days, just make sure it is covered. Or freeze it up to a month, wrapped in plastic. As I said before, the dough can be more or less sticky depending on the weather, the size of the egg and the amount of juice you use. You might need to refrigerate it before making the balls.
• Baking: I like them rather soft, but you can keep them a few minutes longer. They will color more and be crunchier. The effect of the sugar will be somewhat lost, but the flavor will be fantastic. Keep in mind what I said about the cracks: each batch will deliver different patterns and sometimes the sugar melts almost completely.
• Storing: keep them in tins, containers or jars with tight-fitting lids. You might taste more lemon flavor a few days after you bake them.
• Variation: skip the rolling in powder sugar and bake fabulous regular lemon cookies. They will be more lemony and less sweet. I love this version. Love it.

Keywords: lemon crinkles, lemon crinkle cookies

adapted from Mel’s Kitchen Café

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!