Lemon Crinkle Cookies

These soft lemon crinkle cookies are bursting with tart lemon flavor. These tender, flavorful 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!

If you’re looking for more lemon recipes to try, make these Lemon Sour Cream Cookies, Lemon Pistachio Shortbread Cookies and these Lemon Rosewater Cookies!

THESE LEMON CRINKLE COOKIES ARE:

• Lemony: They are made with over a tablespoon of fresh lemon zest and two tablespoons of lemon juice!
• 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: They’re so simple to make. You won’t believe they’re totally homemade!

INGREDIENTS

Below are notes about some of the ingredients. See the recipe below for the full list of ingredients.

• Unsalted butter: Depending on the temperature of your kitchen, you should take take butter out to room temperature about an hour before you make your cookies.
• 1 egg: Use one large room temperature egg.
• Lemon zest: I recommend using organic lemons, if possible. They tend to have a stronger lemon zest flavor since they don’t have the same wax coating regular lemons have.
• All purpose flour: Make sure to spoon your flour into your measuring cup and level it with a knife. Dredging your measuring cup in the flour will pack too much flour in and could result in dry cookies.
• Yellow food coloring: Lemon is the star of these cookies, so 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! If you don’t want to use food coloring, you can omit it.

INSTRUCTIONS

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!

EXPERT TIPS

• Scrape down the sides of your mixing bowl: This ensures that all your ingredients are fully incorporated.
• Chill your cookie dough: Chilling your cookie dough helps the flavor develop. It also 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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