Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with fresh lemon flavor, featuring a delightful crackled powdered sugar coating. Perfect for a refreshing treat, they combine tart lemon juice and zest with a tender crumb, making them ideal for any lemon lover.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until evenly combined and set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together for 2-3 minutes using an electric mixer until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Eggs and Flavors: Beat in the eggs one at a time to fully incorporate them, then mix in the fresh lemon juice, lemon zest, and vanilla extract to infuse the dough with bright, citrusy flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough. The resulting dough should be thick and slightly sticky.
- Form Dough Balls: Roll tablespoon-sized portions of dough into balls, then generously coat each ball in powdered sugar, which will create the classic crinkle effect as they bake.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden and the tops develop a cracked appearance.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the butter is softened but not melted to achieve the best texture when creaming with sugar.
- Rolling dough in powdered sugar twice before baking enhances the contrast and crinkled look.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra lemon flavor, add a teaspoon of lemon extract in addition to the zest and juice.
- Allow cookies to cool completely to ensure they hold their shape and texture perfectly.
