Lemon Crinkle Cookies
These bright, cheerful lemon crinkle cookies feature a chewy center, a crackled powdered sugar crust, and a burst of fresh citrus flavor in every bite.
Ingredients
- •2 1/4 cups all-purpose flour (280g)
- •2 tsp baking powder
- •1/4 tsp salt
- •1/2 cup unsalted margarine or softened butter (115g)
- •1 cup granulated sugar (200g)
- •1 large egg
- •2 tbsp fresh lemon juice
- •1 tbsp lemon zest
- •1 tsp vanilla extract
- •1/2 cup granulated sugar (for rolling)
- •1 cup powdered sugar (for rolling)
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 2
In a large bowl, use an electric mixer to beat the softened margarine and granulated sugar together until light and fluffy, about 2 minutes.
- 3
Add the egg, fresh lemon juice, lemon zest, and vanilla extract to the butter mixture, 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 with plastic wrap and chill the dough in the refrigerator for at least 2 hours to make it easier to handle.
- 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 bowl.
- 8
Scoop tablespoons of dough and roll them into balls with your hands.
- 9
Roll each dough ball first in the granulated sugar to coat it, then generously in the powdered sugar until heavily covered so the cracks will form nicely.
- 10
Place the coated balls on the prepared baking sheets about 2 inches apart, as they will spread while baking.
- 11
Bake for 10 to 12 minutes, or until the edges are set and the tops have cracked, taking care not to overbake so they stay soft inside.
- 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 chilling the dough, as warm dough is too sticky to roll and will melt before the crinkles can form in the oven.
- Rolling the cookies first in granulated sugar prevents the wet powdered sugar from completely dissolving into the cookie dough during baking.
- Store cooled cookies in an airtight container at room temperature with a slice of plain white bread to keep them soft and chewy for up to 5 days.
✅ How it should turn out
The finished cookies should have a snowy, crackled white exterior with a bright yellow peek-through, a soft and chewy texture, and a zesty, refreshing lemon flavor.