A cloud of powdered sugar, a crackled top, and a bold lemon aroma make these Lemon Crinkle Cookies impossible to ignore from the moment they come out of the oven. They are sweet and tangy, with a soft, almost cake-like center and a crisp exterior. Thanks to real lemon zest and juice, every bite tastes bright and fresh rather than overly sugary. These cookies are ideal for afternoon tea and holiday cookie platters.
What Are Lemon Crinkle Cookies?
Lemon crinkle cookies are soft drop cookies known for their signature cracked surface, created as the dough spreads and rises during baking. The cracks peek through a generous coating of powdered sugar, giving the cookies their iconic snowy look. They’re especially popular during spring and summer, but they shine just as well on holiday cookie trays.
Pro Tips for Perfect Lemon Crinkle Cookies
- Rub the lemon zest into the sugar until fragrant to release the essential oils and maximize flavor.
- Chill the dough thoroughly, as this helps the cookies hold their shape and creates better cracks during baking.
- Roll the dough balls generously in powdered sugar so the crinkle effect stays visible after baking.
- Avoid overbaking, and the cookies should look set on the edges but still soft in the center for the best texture.
Frequently Asked Questions
Why Do Lemon Crinkle Cookies Need to Chill?
Chilling firms up the dough, making it easier to scoop and roll without sticking. It also slows the spreading in the oven, which helps create thicker cookies with pronounced cracks. Skipping this step can result in flat cookies with less definition.
Can I Use Bottled Lemon Juice Instead of Fresh?
Fresh lemon juice is strongly recommended for the best flavor and aroma. Bottled juice tends to taste flatter and lacks the brightness that fresh citrus provides. Since lemon is the star ingredient, using fresh juice makes a noticeable difference.
How Do I Know When the Cookies Are Done?
The cookies are ready when the edges look set, but the centers still appear slightly soft. They will continue to firm up as they cool on the baking sheet. Overbaking will make them dry rather than tender. Aim for a light golden base rather than browned tops.
Why Didn’t My Cookies Crinkle Properly?
Insufficient chilling or not enough powdered sugar can prevent proper cracking. If the dough is too warm, it spreads too quickly before the surface sets. Make sure the dough is cold and fully coated in powdered sugar. Also, check that your baking soda is fresh, as it helps with lift.
How to Store Lemon Crinkle Cookies
Store baked lemon crinkle cookies in a cool, dry place to preserve their soft texture and avoid refrigerating baked cookies, as this can dry them out. Baked cookies can also be frozen for up to 2 months, and dough balls can also be frozen after shaping but before rolling in powdered sugar.
Ingredients
How to Make Lemon Crinkle Cookies
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Add the sugar and lemon zest to a bowl and rub them together with your fingertips until the mixture is fragrant.
Add the sugar and lemon zest to a bowl and rub them together with your fingertips until the mixture is fragrant.
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Pour in the melted butter, then add the eggs, vanilla extract, lemon juice, and whisk.
Pour in the melted butter, then add the eggs, vanilla extract, lemon juice, and whisk.
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In a separate bowl, whisk together the flour, salt, and baking soda.
In a separate bowl, whisk together the flour, salt, and baking soda.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined. Cover the bowl with plastic wrap and refrigerate the dough for 4-6 hours.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Cover the bowl with plastic wrap and refrigerate the dough for 4-6 hours.
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Scoop portions of dough using an ice cream scoop, roll each into a ball, and generously coat them in powdered sugar.
Scoop portions of dough using an ice cream scoop, roll each into a ball, and generously coat them in powdered sugar.
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Place the dough balls on a lined baking sheet, spacing them apart.
Place the dough balls on a lined baking sheet, spacing them apart.
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Bake at 180°C/350°F for 12-14 minutes. Enjoy!
Bake at 180°C/350°F for 12-14 minutes. Enjoy!
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