Description
Delightfully tangy and soft, these Lemon Crinkle Cookies are a perfect balance of zesty lemon flavor and sweet powdered sugar coating. Crisply baked to golden perfection with a crackled top, they make an irresistible treat ideal for tea time or any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined; set aside.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar for 2-3 minutes until the mixture is light and fluffy, creating an airy base for the cookies.
- Add eggs and flavorings: Beat in the eggs one at a time to incorporate fully, followed by the fresh lemon juice, lemon zest, and vanilla extract to infuse the dough with citrusy aroma and depth.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. The dough will be thick and slightly sticky.
- Form dough balls: Scoop tablespoon-sized portions of dough and roll each into a ball, then generously coat each ball in powdered sugar to create a signature crinkle effect.
- Arrange on baking sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops have distinctive cracks.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra lemon flavor, add an additional 1/2 teaspoon of lemon zest to the dough.
- Make sure to coat the dough balls generously with powdered sugar for the classic crackled look.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If dough is too sticky to handle, chill in the refrigerator for 20-30 minutes before rolling.
- Use fresh lemons for the best vibrant flavor and aroma.
