Lemon Crinkle Cookies Recipe

I was messing around in my kitchen the other day and decided to whip up these lemon buttery cookies, and let me tell ya, mixing tangy lemon juice with zest and rolling each bite in extra sugar totally mic’ed up my mood—even if I ended up overmixing a bit here and there.

I love making lemon crinkle cookies because I use quality all-purpose flour with just enough baking powder and salt. I mix in butter, granulated sugar and eggs before adding freshly squeezed lemon juice and zest.

I roll them in extra granulated sugar for a crispy, tangy finish that I think you’ll enjoy.

Ingredients

• All-purpose flour: Provides carbs and structure but little fibre or protein.
• Unsalted butter: Adds flavor and moisture; high fat content, not very healthy if overused.
• Granulated sugar: Sweetens cookies with simple carbs, though too much might not be ideal.
• Fresh lemon juice: Offers tangy taste and vitamin C boost for a bright flavor.
• Lemon zest: Intensifies citrus flavor with aromatic oils, enhancing overall cookie taste.
• Eggs: Provide binding, moisture and valuable protein; help cookies hold together.
• Baking powder: Leavens cookies for a soft, light texture without altering flavor too much.
• Salt: Enhances overall flavors, balancing the sweetness and citrus tang nicely.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest (from about 2 lemons)
• About 1/4 cup extra granulated sugar for rolling

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking powder and salt.

3. In a large bowl, beat the unsalted butter and 1 cup granulated sugar until it’s light and fluffy.

4. Add in the eggs one at a time, beating well after each addition.

5. Stir in the fresh lemon juice and lemon zest to the butter mixture.

6. Gradually mix in the dry ingredients until just combined, try not to overmix it.

7. Chill the dough in the fridge for about 30 minutes to make rolling easier.

8. Roll the dough into about 1-inch balls, and then roll each one in the extra granulated sugar.

9. Place the sugar-coated balls onto the prepared baking sheet, leaving a little space between each cookie.

10. Bake for 10-12 minutes until the edges become lightly golden. Allow them to cool on a rack before enjoying!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium bowl
5. Large bowl
6. Whisk
7. Electric or hand mixer
8. Spatula
9. Measuring cups and spoons
10. Refrigerator
11. Cooling rack

FAQ

• Q: Can I use salted butter instead of unsalted?
  A: Yeah, you can if that’s all you have, but you might want to reduce the salt in the recipe a bit to balance out the flavors.
• Q: How do I know when the cookies are done?
  A: The edges should look slightly golden and the centers will set up a bit when you take them out of the oven. They might seem soft but firm up as they cool.
• Q: Can I make these cookies gluten free?
  A: Sure, if you swap out the all-purpose flour with a good gluten free flour blend that you like working with. Just keep an eye on the consistency of the dough.
• Q: Can I prepare the dough ahead of time?
  A: Definitely! You can even mix the dough a day in advance and store it in the fridge. Just let it come to room temperature before rolling in sugar and baking.
• Q: What’s the secret to getting that perfect crinkle finish?
  A: Rolling the dough balls in extra granulated sugar before baking helps create that crunchy, sugared outside while keeping the inside soft and tangy.

Lemon Crinkle Cookies Recipe Substitutions and Variations

• All-purpose flour: Try using whole wheat flour or spelt flour if you want a slightly nuttier flavor, but know it might make your cookie denser
• Baking powder: You can use a mix of 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar in a pinch
• Unsalted butter: If you need a swap, go for salted butter (just lessen the extra salt) or coconut oil for a different twist
• Granulated sugar: Caster sugar works pretty well, or you could use half brown sugar to add a bit of moisture and chew
• Fresh lemon juice: If you dont have fresh lemons, bottled lemon juice can be used, although the flavor might not be as bright

Pro Tips

1. Try not to overmix the dough once you add the flour, cause if you do, your cookies might turn out tough instead of soft and chewy.
2. Make sure your butter is really softened, not melted, so when u cream it with the sugar, it gets all light and gets you the texture you want.
3. Chill the dough for the full 30 minutes – trust me, it’s a game changer when you’re rolling them into balls because a cold dough is way easier to handle.
4. Keep a close eye on them in the oven as soon as they get lightly golden at the edges, since every oven bakes a little different and you dont want them to overbake.