why make this recipe
Lemon Crinkle Cookies are a delightful treat that combines a soft texture with a refreshing tangy flavor. These cookies are easy to make and perfect for any occasion. Whether you want to enjoy them with a cup of tea or serve them at a gathering, their bright lemony taste will surely impress everyone. Plus, they look adorable with their crinkled tops and powdered sugar coating!
how to make Lemon Crinkle Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar + extra for coating
- 2 large eggs
- 2 tbsp fresh lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 ½ cups all‑purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Directions:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy; this takes about 2-3 minutes.
- Add the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla until fully incorporated.
- Sift together flour, baking powder, and salt; fold into the wet mixture just until combined. The dough will be slightly sticky.
- Cover the bowl and chill the dough for 15 minutes. Meanwhile, place extra granulated sugar in a shallow bowl.
- Roll the dough into 1-inch balls, then roll each ball in the sugar, coating evenly.
- Arrange the coated balls about 2 inches apart on the prepared sheets and bake for 10-12 minutes, until the edges are set and the tops are lightly cracked.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
how to serve Lemon Crinkle Cookies
Lemon Crinkle Cookies are best served fresh but can be enjoyed at room temperature. You can serve them as a sweet treat for afternoon tea, dessert after dinner, or simply as a snack. To make them extra special, you can dust them with powdered sugar before serving, adding a lovely touch to their appearance.
how to store Lemon Crinkle Cookies
To store Lemon Crinkle Cookies, keep them in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them for up to two weeks. Make sure they are completely cool before sealing them, so they stay fresh and do not become soggy.
tips to make Lemon Crinkle Cookies
- For an extra burst of lemon flavor, add more lemon zest.
- Ensure your butter is softened to room temperature for better mixing.
- If you prefer a chewier texture, slightly underbake the cookies.
- You can also experiment by adding nuts or white chocolate chips for added flavor.
variation
You can make Lemon Crinkle Cookies with other citrus fruits like lime or orange for a different twist on the classic recipe. Simply substitute the lemon zest and juice with zest and juice from your favorite citrus fruit.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but it is best to reduce the added salt in the recipe.
Q: Can I freeze these cookies?
A: Yes! You can freeze the dough before baking or freeze the baked cookies. Just make sure to thaw them completely before baking or enjoying.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Lemon Crinkle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies with a soft texture and refreshing tangy lemon flavor, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar + extra for coating
- 2 large eggs
- 2 tbsp fresh lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 ½ cups all‑purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy; this takes about 2-3 minutes.
- Add the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla until fully incorporated.
- Sift together flour, baking powder, and salt; fold into the wet mixture just until combined. The dough will be slightly sticky.
- Cover the bowl and chill the dough for 15 minutes. Meanwhile, place extra granulated sugar in a shallow bowl.
- Roll the dough into 1-inch balls, then roll each ball in the sugar, coating evenly.
- Arrange the coated balls about 2 inches apart on the prepared sheets and bake for 10-12 minutes, until the edges are set and the tops are lightly cracked.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
For an extra burst of lemon flavor, add more lemon zest. Ensure your butter is softened for better mixing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Lemon Cookies, Crinkle Cookies, Dessert Recipes
