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Sweet and tart crinkle cookies bursting with bright lemon flavor.
Welcome to #LemonWeek 2021 hosted by me! What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
And so continues lemon week, because I LOVE LEMON in just about every dessert form there is.
But a cookie? Not many lemon cookies exist in this world (though check out my lemon pepper slice and bake cookies which are a unique kind of treat), so many years ago, I sought to create a lemon cookie recipe that was free of any kind of pudding of cake mix.
SOFT LEMON COOKES WITHOUT PUDDING OR CAKE MIX
What I wanted in a lemon cookie was true, natural, unadulterated lemon flavor. The juice, the zest… I wanted it all! And I found it in a recipe from Lauren’s Latest.
It seemed it was going to fit the lemon bill, but I amped up the lemon flavor a bit more, because I really do feel like you just can’t ever have too much lemon flavor. And this cookie has since lived on my blog and gotten RAVE reviews wherever they go and/or are baked.
In fact, a friend/fan claims they have a cult following from her kitchen, and I can’t tell you how many times I’ve seen these lemon crinkle cookies come out of her oven. Surely more times than they’ve come out of mine, and that’s saying quite a bit.
I am so glad that I stumbled upon Lauren’s easy lemon cookies recipe and made it my own, because these cookies are lemony lemon and so delicious and maybe you put your local grocery store out of stock of lemons for the rest of time because they seriously are that good.
WHAT IS A CRINKLE COOKIE?
Are you perhaps wondering what a crinkle cookie is? It’s pretty much a basic cookie, but the dough gets rolled in powdered sugar before it gets baked.
As the dough bakes, it flattens out and the surface cracks, exposing the dough under all that powdered sugar and leaving patches of white powder on the tops.
Crinkles! They’re just so darn pretty.
The batter for these easy lemon crinkle cookies is super uncomplicated. We’ve got the usual suspects (flour, sugar, butter, etc), but we’re using almost all of the lemon! The whole zest and a Tablespoon and a half of the juice, freshly squeezed.
I always add a few drops of yellow food coloring to my cookie batter to make them extra yellow, but this is 100% completely optional.
HOW TO MAKE LEMON CRINKLE COOKIES
Once your cookie dough is together, you’ll need to refrigerate the cookie dough, but only for an hour. When it’s ready to go, pour your powdered sugar onto a medium size plate or into a bowl, roll the cookie dough into balls, and then coat each dough ball in a ton of powdered sugar.
I mean… Coat those bad boys. I typically wind up with a small heap of powdered sugar on the top of each dough ball because as the cookie flattens, the powdered sugar will do its magic and form those adorable crinkles.
Once they’ve cooled, watch out. I guarantee you have a hard time stopping yourself from grabbing more cookies!
At first bite, the powdered sugar coating melts in your mouth, and once you sink your teeth into the actual cookie– mannnn oh MANNNN the lemon flavor just completely takes over.
They are pretty sweet, given all of the sugar involved on the inside and the outside of the cookie, but the lemon flavor is tart and bright and blends so well with all that sweet. The perfect lemon complement.
This recipe yields soft lemon cookies with slightly crispy edges, and each bite is packed with so much lemon flavor. They really remind me of lemon bars, but without all the gooeyness and crust.
I am a big fan of cookies that can last year round, and I’ve used this lemon crinkle cookie recipe for both summer time cookie baking as well as Christmas cookie baking (a lemon Christmas cookie– how does that sound??). There’s never a bad time for lemon or cookies, so you better just tuck it away in your “all the time” cookie recipe bank.
Plus, maybe you’ll gain a following like my friend! That’s not a bad title to have, Lemon Cookie Queen/King. But if you find yourself in that title with my beloved lemon crinkles… Invite me over for a taste, would ya?
Wednesday #LemonWeek Recipes
- Lemon Poppy Seed Muffins by House of Nash Eats
- Lemon Cake from Scratch by SueBee Homemaker
- Blueberry Lemon Ricotta Mini Cheesecakes by The Spiffy Cookie
- Lemon Brownies by Lemon Blossoms
- Lemon Forward Margarita by Our Good Life
- Lemon Garlic Rice by Hezzi-D’s Books and Cooks
- Lemon Doodles by The Redheaded Baker
- Meyer Lemon Vanilla Salad Dressing by Shockingly Delicious
- Air Fryer Lemon Pepper Chicken by Daily Dish Recipes
- Lemonade Vodka Shooters by Our Crafty Cocktails
- Lemon Potatoes /Potato Podimas /Podimas Style by Magical Ingredients
- Lemon Sour Cream Pie by Devour Dinner
- Roasted Potatoes with Lemon, Oregano, and Feta by Cheese Curd In Paradise
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature1
- 1 teaspoon vanilla extract
- 1 and ½ Tablespoons (23mL) fresh lemon juice2
- zest of one lemon
- 4 drops yellow food coloring if desired3
- ½ cup (60g) powdered sugar
- In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Add the egg, vanilla extract, lemon juice, and lemon zest and beat again until combined. Scrape down the sides of the bowl with a spatula as necessary.
- Reduce the mixer speed to low and gradually add the flour mixture. Add the food coloring, if using. Mix until just combined. Cover bowl and chill in the refrigerator for at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
- When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Pour the powdered sugar onto a small plate. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop the dough out of the bowl and roll into a ball with your hands. Roll the ball of dough4 generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill dough you are not using.
- Bake cookies for 13-14 minutes or until cookies look mostly matte (not wet or shiny). Remove cookies from the oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.
- Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter. It incorporates into batter much more easily.
- Fresh lemon juice: do not use bottled lemon juice for this.
- Food coloring: this is totally optional, as the cookies are yellow as is. Adding color brings a brighter and richer yellow to the cookies.
- Rolling the dough: I like to roll all of my dough before coating in powdered sugar to minimize mess (otherwise, I get a lot of powdered sugar in the cookie dough bowl and all over my cookie scoop).