Lemon crinkle cookies are soft and chewy cookies with a fresh lemon taste in every bite! They’re a sunny twist on my Chocolate Crinkle Cookies and look so pretty with their crackled powder sugar tops.
Why You’ll Love These Cookies
- Perfect for lemon lovers
- Made with Meyer lemons for a sweet and gentle burst of lemon flavor
- Soft and chewy
- Super easy, tasty and very pretty!
Ingredient Tips
- Meyer lemons – I really like using Meyer lemons because they’re a hybrid and give a slightly sweeter, less pucker-y lemon taste to the cookies. If you can’t find them in your grocery store, you can get them from Melissa’s Produce. Their average season is December-May.
- Fresh lemon zest and juice – It absolutely makes a difference in flavor, so if you can use fresh in a recipe, always use fresh!
- Sugar (granulated and powdered) – I’m partial to Dixie Crystals, so I always use that. The granulated sugar gives a soft and chewy texture and the powdered sugar is what gives lemon crinkle cookies their signature crackled tops.
- Lemon extract paste – I use this one from Taylor & Colledge. Since I make lemon crinkles with Meyer lemons, I use it to add just a hint of extra lemon zing to the cookie flavor.
- Yellow food coloring – Although this is optional, the bright lemon color obtained with food coloring is what gives these such a fun punchy appearance. I always use gel food coloring as the color is more concentrated so you’re adding less liquid to the recipe.
Step-by-Step Directions
Step 1: In an electric mixer with paddle attachment, cream together the butter and sugar for several minutes. It will start out chunky and become soft and fluffy.
Step 2: On low speed, add the egg, lemon juice, lemon zest, vanilla extract and lemon extract paste.
Step 3: Add flour, salt, baking soda and baking powder. Mix together on low speed just until combined.
Step 4: Scrape the bowl and add food coloring gel (if using). Mix together on low speed just until combined and smooth. Dough will be sticky.
Step 5: Cover the cookie dough and chill for at least 1 hour. Using a 1 tablespoon cookie scoop, scoop dough into balls and drop into a bowl of powdered sugar. Roll around to coat thoroughly and be generous. Roll it a couple of times and don’t shake off any of the extras!
Step 6: Place powdered sugar-coated dough balls about 2 inches apart on a non-stick cookie sheet or a parchment paper-lined cookie sheet. Don’t press down on them; they’ll flatten and crackle while baking.
Step 7: Bake at 350 degrees for 13-15 minutes. (My oven takes 15 minutes.) Edges will start to turn golden brown. Remove to a wire rack to cool completely.
Recipe FAQ
Nope! However, the yellow food coloring gives lemon crinkles a fun bright yellow color. Without food coloring, the cookies will be a pale yellow color.
It’s probably because the dough wasn’t chilled enough or it got too warm when being rolled. Work quickly and keep the dough in the fridge between batches. Also, be sure to generously coat the cookies in powdered sugar as some of it will be absorbed into the cookie as it bakes.
Store the cookies on a countertop in an airtight container for 3-5 days. They’ll stay soft and chewy.
Sure! Freeze completely cooled cookies in single layers between waxed or parchment paper sheets. Store in an airtight container for up to 3 months.
Lemon Crinkle Cookies
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1½ tablespoons fresh lemon juice
- ½ teaspoon lemon extract paste
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 5-6 drops yellow food coloring gel optional
- powdered sugar for rolling and coating
Instructions
- In an electric mixer with paddle attachment, cream together the butter and sugar for several minutes. It will start out chunky and become soft and fluffy.
- On low speed, add the egg, lemon juice, lemon zest, vanilla extract and lemon extract paste.
- Add flour, salt, baking soda and baking powder. Mix together on low speed just until combined.
- Scrape the bowl and add food coloring gel (if using). Mix together on low speed just until combined and smooth. Dough will be sticky.
- Cover the cookie dough and chill for at least 1 hour. Preheat the oven to 350 degrees. Using a cookie scoop, scoop dough into balls and drop into a bowl of powdered sugar. Roll around to coat thoroughly and be generous. Roll it a couple of times and don't shake off the excess.
- Place powdered sugar-coated dough balls about 2 inches apart on a non-stick cookie sheet or a parchment paper-lined cookie sheet. Don't press down on them; they'll flatten and crackle while baking.
- Bake at 350 degrees for 12-15 minutes. Edges will start to turn golden brown. Remove to a wire rack to cool completely.
Notes
Nutrition
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