Lemon Crinkle Cookies
These bright, citrusy cookies feature a chewy center and a stunning snowy white powdered sugar crust.
Ingredients
- •2 1/4 cups all-purpose flour (280g)
- •2 tsp baking powder
- •1/4 tsp salt
- •1/2 cup unsalted butter or margarine, softened (115g)
- •1 cup granulated sugar (200g)
- •1 large egg
- •1 tbsp lemon zest
- •3 tbsp fresh lemon juice
- •1 tsp vanilla extract
- •Optional: a few drops of yellow food coloring
- •1/2 cup granulated sugar for rolling (100g)
- •3/4 cup powdered sugar for rolling (90g)
Instructions
- 1
In a medium bowl, whisk together the flour, baking powder, and salt.
- 2
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy.
- 3
Add the egg, lemon zest, lemon juice, vanilla extract, and yellow food coloring, beating until fully combined.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms.
- 5
Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours until firm.
- 6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 7
Place the granulated sugar in one small bowl and the powdered sugar in a second small bowl.
- 8
Scoop out rounded tablespoons of dough and roll them into balls.
- 9
Roll each dough ball first in the granulated sugar to coat it, then generously roll it in the powdered sugar until thickly coated.
- 10
Place the coated balls on the prepared baking sheets about 2 inches apart.
- 11
Bake for 10 to 12 minutes, or until the edges are set and the tops have cracked and appear matte, making sure not to overbake so they stay chewy.
- 12
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- Do not skip the chilling step, as warm dough is too sticky to roll and will melt the powdered sugar completely.
- Rolling the cookies in granulated sugar first prevents the wet dough from dissolving the outer layer of powdered sugar.
- Store the baked cookies in an airtight container at room temperature with a slice of bread to keep them soft for up to 5 days.
✅ How it should turn out
The finished cookies are plump with beautiful cracked white tops, offering a burst of tart lemon flavor and a soft, chewy texture.