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Lemon Crinkle Cookies

Bright and tangy soft lemon cookies rolled in powdered sugar with a signature cracked surface and gooey center.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened to room temp
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest approx 1 lemon
  • 3-4 drops yellow food coloring optional
Coating
  • 0.5 cup powdered sugar for rolling

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Microplane or Zester

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. In a large bowl, cream softened butter and granulated sugar until light and fluffy (about 3 minutes).
  4. Beat in the egg, vanilla extract, lemon juice, lemon zest, and food coloring until combined.
  5. Gradually stir in the dry ingredients until just combined. Do not overmix.
  6. Chill the dough in the refrigerator for at least 60 minutes to make it easier to handle.
  7. Scoop dough into balls (approx 1 tbsp each) and roll generously in powdered sugar.
  8. Place on baking sheet 2 inches apart. Bake for 10-12 minutes until tops are cracked and set.
  9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

The total time includes 60 minutes of chilling time. For flatter cookies, tap the pan on the counter once after removing from the oven.