Lemon Crinkle Cookies

These soft lemon crinkle cookies are bursting with lemon flavor. These soft, tender cookies are also super easy to make!

WHAT ARE CRINKLE COOKIES?

Crinkle cookies get their unique appearance from being coated in powdered sugar before they bake. They’re impressive looking and at the same time super easy to make.

This is my second crinkle cookie recipe. These Triple Chocolate Crinkle Cookies first recipe were made with my other favorite flavor, CHOCOLATE!

THESE LEMON CRINKLE COOKIES ARE:

• Lemony: These lemon crinkle cookies are made with over a tablespoon of fresh lemon zest and two tablespoons of lemon juice! They are super lemony without being overwhelmingly tart.
• Perfectly sweet: The sweetness of the powdered sugar coating balances out that tart flavor.
• Soft: In addition to an egg, the dough has an egg yolk in it which makes these cookies so tender and moist that they will melt in your mouth.
• Easy to make

MORE DELICIOUS LEMON COOKIES TO TRY

If you are a lemon fan, which something tells me you are, definitely try my lemony Lemon Sour Cream Cookies, these delicious Lemon Pistachio Shortbread Cookies and these buttery Lemon Rosewater Cookies!

INGREDIENTS FOR THESE LEMON CRINKLE COOKIES

• Unsalted butter
• Granulated ugar
• 1 egg
• 1 egg yolk
• Lemon zest
• Lemon juice
• Vanilla extract
• All purpose flour
• Baking powder
• Baking soda
• Salt
• Yellow food coloring (optional)
• Powdered sugar

FOOD COLORING FOR ADDITIONAL COLOR

I tend not to use food coloring very often, but since lemon is the star of these cookies, I like the idea of making sure they have a nice yellow color. The yellow acts as a little hint to people as to the flavor of the cookies!

The food coloring is optional. Add it to the dough after adding the lemon juice, lemon zest and vanilla.

HOW TO MAKE LEMON CRINKLE COOKIES

1. Preheat oven to 350 F and line baking sheets with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until light and fluffy, about two minutes.
4. Add the egg, egg yolk, lemon zest, lemon juice, food coloring and vanilla  and beat until combined.
5. With the mixer on low speed add the dry ingredients and mix until combined.
6. Cover the dough with plastic wrap and refrigerate for two hours.
7. Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart.
8. Bake 12-14 minutes. Remove from oven and cool cookies on baking sheets for 2 minutes then transfer them to a cooling rack.

POWDERED SUGAR COATING

The final ingredient in these cookies is powdered sugar. Before putting them on the cookie sheet, roll each ball in powdered sugar.

Roll each ball around good and make sure it’s completely coated in powdered sugar. Resist the urge to shake the excess off before putting it on the cookie sheet!

A FEW TIPS FOR MAKING THESE COOKIES

• Scrape down the sides of your mixing bowl: As with most cookie doughs, it’s important to scrape down the sides of your mixing bowl a couple of times while mixing the dough together. This ensures that all your ingredients are fully incorporated.
• Chill your cookie dough: Another important step is to let the dough chill before baking it. This helps the flavor develop, makes the dough easier to shape, and keeps the balls from spreading when baked.

These soft, chewy lemon crinkle cookies are super flavorful and have bursts of lemon in every bite! They’re made with simple, everyday ingredients and are super easy to make!

FOR MORE EASY, DELICIOUS COOKIE RECIPES, TRY MY:

• TRIPLE CHOCOLATE CRINKLE COOKIES
• SOUR CREAM CHOCOLATE CHIP COOKIES
• LEMON PISTACHIO SHORTBREAD COOKIES
• SHORTBREAD COOKIES WITH MINI CHOCOLATE CHIPS

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