Tender Lemon Crinkle Cookies
These tender lemon crinkle cookies offer a perfect balance of soft, tender crumb with a slightly crisp crinkle exterior and a bright zing from fresh lemon zest and juice. Easy to make and perfect for any occasion, they bring a refreshing citrus twist to your cookie collection.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) powdered sugar, for rolling
- ¾ cup (170 g) unsalted butter, softened
- 2 large eggs, at room temperature
- Zest of 2 medium lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar until pale and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add vanilla extract, lemon zest, and fresh lemon juice. Mix until combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Scoop dough using a cookie scoop or tablespoon, then roll each ball in powdered sugar to coat.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the tops have a crinkle pattern.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If dough is too sticky, chill for 15 minutes before shaping. Avoid overmixing after adding flour to keep cookies tender. Roll dough balls generously in powdered sugar for signature crinkle effect. Watch cookies closely near 10 minutes to avoid overbaking. Dough can be refrigerated up to 24 hours before baking. For gluten-free option, substitute all-purpose flour with gluten-free baking blend. For dairy-free or vegan, use plant-based butter and flax eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: lemon cookies, lemon crinkle cookies, easy lemon dessert, homemade cookies, citrus cookies, spring cookies, summer cookies