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Lemon Crinkle Cookies on a white table with fresh lemon slices.
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Lemon Crinkle Cookies

These Lemon Crinkle Cookies are soft, tender, and bursting with bright, fresh lemon flavor.
Prep Time15 minutes
Cook Time12 minutes
Chilling Time1 hour
Total Time1 hour 27 minutes
Course: Dessert
Keyword: Lemon Crinkle Cookies
Servings: 40 cookies
Author: Amanda Rettke--iambaker.net

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened to room temperature
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon juice, room temperature
  • 3 teaspoons lemon zest, about 1 medium lemon, zested
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract

For Rolling

  • 1 cup (120 g) confectioners’ sugar

Instructions

  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
  • Add the egg, lemon juice, lemon zest, vanilla extract, and lemon extract. Beat on high speed until combined, about 1 minute. The mixture may look curdled, and that is okay. Scrape down the sides and bottom of the bowl.
  • Add the flour mixture to the wet ingredients and beat on low speed just until combined. The dough will be thick and creamy.
  • Add the confectioners' sugar to a small bowl for rolling the cookies.
  • Using a 1-tablespoon cookie scoop, portion out the dough onto a parchment-lined baking sheet. Roll each dough ball in the confectioners’ sugar until completely coated, then place back on the baking sheet close together. (For extra crinkle contrast, you can roll them in sugar a second time just before baking.)
  • Cover the dough balls tightly and refrigerate for 1 hour.
  • When ready, preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  • Place the dough balls onto the baking sheets, spacing them about 2 inches apart.
  • Bake for 11 to 13 minutes, or until edges are set and centers still look soft.
  • Let cookies cool on the baking sheet for approximately 5 minutes, then transfer to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 1 week.

Nutrition

Serving: 1cookie