Lemon Crinkle Cookies Recipe
Sweet and tart crinkle cookies bursting with bright lemon flavor.
Servings: 18 cookies
Ingredients
- 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
Instructions
- In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.1 and ½ cups (180g) all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ⅛ teaspoon baking soda
- 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.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1 and ½ Tablespoons (23mL) fresh lemon juice2, zest of one lemon
- 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.4 drops yellow food coloring
- 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.½ cup (60g) powdered sugar
- 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.
Notes
- 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. If you want to really amp up the lemon flavor, you can also add 1 teaspoon of lemon extract.
- 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).
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 50mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 171IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 1mg
