Lemon Crinkle Cookies are soft and chewy, a perfect bite for all lemon lovers! For more lemon-lover approved cookies try Lemon Sugar Cookies, Frosted Lemon Cookies, and Lemon Cake Mix Cookies.
We love Lemon!
Lemon is such a delicious flavor. I love how bright it is. And no matter what time of the year I can channel summer by making a sweet lemon treat. Today’s Lemon Crinkle Cookies do just that, and we love them! These chewy covered with powdered sugar before they’re baked for a crinkle effect. The sprinkling of powder sugar not only makes them look cute, but adds just that bit of extra sweetness that compliments the tart lemon perfectly. Lemon Crinkle Cookies (also known as Lemon Crackle Cookies) are a perfect treat if you love lemon. They also freeze really well, like most cookies, so you can store some away for down the road!
How to Make Lemon Cookies
MIX. In a medium bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda. CREAM. In a separate bowl of a stand mixer with a paddle attachment, or use a hand mixer, beat together the sugar and butter until creamy. MIX. Then beat in the egg, vanilla extract, lemon zest and juice. Scrape down the sides of the bowl and mix again to be sure everything is combined. COMBINE. Add flour mixture to the wet ingredients and mix until just combined. Cover the bowl and refrigerate the cookie dough for 1 hour PREP. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a silicone baking mat. SHAPE. Using a cookie scoop, or spoon, shape the dough into roughly 1 1/2-inch rounds. Pour powdered sugar into a shallow bowl. Place cookie balls in powdered sugar and cover until well coated, then place on the prepared baking sheet. BAKE. Bake in the preheated oven for 12-15 minutes. Cookies should no longer be glossy, but have a matte look. POWDER & COOL. Remove from the oven. Sift more powdered sugar on if desired. Let cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. How to zest a lemon: One medium lemon can yield 2 tbsp of juice and 1 tbsp of zest. To zest a lemon use the small side of a box grater and rub the peel against it. Stop when you reach the white layer on the lemon. Just a few tips and tricks to keep in mind when making these easy lemon cookies:
If using a non stick darker baking tray, only bake for 10-13 minutesBe sure to use SOFTENED butter not melted butter otherside your cookies will spread too much. To make a bright yellow cookie add yellow food coloringUse fresh lemon juice and not lemon extractControl the lemon flavor by adding or reducing the amount of lemon zest you add
How to store? To store these cookies, place cooled cookies in an airtight storage container, separating layers with parchment paper. Store at room temperature for 4-5 days or in the freezer for 1-2 months. How to freeze? To freeze the dough, roll the dough balls and place on a baking sheet. Freeze until solid then transfer to a freezer safe container. Freeze for up to 2 months. You can bake from frozen just add 1-2 extra minutes.
Change it Up (PLUS MORE LEMON GOODIES)
There are many ways to change up these lemon cookies. Here are some of our favorite ways to do it!
Roll the dough balls in powdered sugar or granulated sugar before bakingUse other citrus such as lime, orange or grapefruitAdd a lemon frosting or lemon glaze to the topMix in white chocolate chips or a white chocolate drizzle on topMake them gluten free by replacing flour with your favorite gluten free baking blend.
More Lemony Treats: If you’re like us and love lemon, then you may want to try these other lemon goodies.
Lemon LasagnaMini Lemon Drop CakesLemon Bundt CakeLemon Icebox Pie
For More Cookie Recipes, check out:
Shortbread CookiesIced oatmeal cookiesChocolate CrinklesAlmond CookiesPeanut Butter Kiss Cookie
