A Sweet Citrus Treat to Brighten Your Day
Feeling the need for a sweet escape? Picture this: slightly tangy, chewy cookies that finish with a delicate dusting of powdered sugar, reminiscent of fresh lemony sunshine. These Lemon Crinkle Cookies are not just any cookie—they’re a zesty adventure that brings a pop of brightness to your snack time. Perfectly sweet, with a tempting, soft center, they’re bound to become your new favorite go-to recipe.
Why Make This Recipe?
Here’s the scoop—these cookies are a breeze to whip up and deliver big on flavor without the fuss!
- Great for all ages: Kids and adults alike will love their fun, crinkly appearance and refreshing taste.
- Minimal cleanup required! Who wants to spend hours scrubbing pans? Not you, my friend.
- Perfect for any occasion: Birthdays, holidays, or just a cute treat to brighten a dreary Tuesday—these cookies fit right in!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice*
- 1 teaspoon lemon zest*
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional)
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar (aka icing sugar or confectioners sugar)
Directions
Let’s get baking! Follow these easy peasy steps:
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy (about a couple of minutes).
- Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using) and mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until incorporated. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough using a small cookie scoop, roll into balls, and dip in regular sugar first, then in powdered sugar. Coat generously!
- Place the dough balls on the baking sheets, 2 inches apart.
- Bake for 10-12 minutes, then cool on the baking sheet for 5 minutes before transferring to a cooling rack.
How to Make Lemon Crinkle Cookies (Overview)
Let’s break it down! You’ll start by mixing your dry ingredients and creaming your wet stuff until it’s fluffy and delightful. Then, chill the dough because chilled dough = thicker cookies. Roll them in sugar and happy thoughts before baking them into golden perfection.
Pro Tip: If your dough feels too soft, pop it back in the fridge for a bit. Nobody likes flat cookies!
How to Serve Lemon Crinkle Cookies
Time to indulge! Serve these delightful cookies warm with a cup of tea or alongside a scoop of vanilla ice cream. Their sunny yellow hue and glistening sugar coating will make your dessert spread look like pure sunshine. 🍋 And trust me, when they come out of the oven, the aroma is absolutely irresistible.
How to Store Lemon Crinkle Cookies
These cookies are best fresh, but don’t worry—they can hang out in your fridge for about a week or in the freezer for up to two months! Just make sure you store them in an airtight container to keep them soft and chewy. When you’re ready to enjoy, they reheat beautifully in the microwave for a few seconds—like a warm hug for your taste buds.
Tips to Make Lemon Crinkle Cookies
Want to nail this recipe? Here are some insider tricks:
- Don’t skimp on chilling: It helps prevent spread while baking.
- Adjust the lemon: Want it extra zesty? Add a touch more lemon juice or zest.
- Sugar it up: Roll them generously in powdered sugar for that classic look and taste!
Variation
Feel free to get creative! Swap out the lemon for lime or orange for a citrus twist. Looking for a vegan option? Substitute the egg with flaxseed meal and use vegan butter. Who says you can’t reinvent a classic?
FAQs
Q: Can I make these cookies ahead of time?
A: Absolutely! Just chill the dough and bake them fresh when you’re ready.
Q: How can I make these gluten-free?
A: Use a gluten-free flour blend that measures 1:1!
Q: Do they freeze well?
A: Yes, they freeze beautifully—just be sure to wrap them tightly in plastic before popping them in the freezer.
Now you’re all set to fill your home with the warm, zesty aroma of these Lemon Crinkle Cookies. Happy baking! 📌 Pin this recipe for your next cozy dinner night!
Lemon Crinkle Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional) For a more vibrant look.
Coating
- 1/4 cup sugar For rolling.
- 3/4 cup powdered sugar For dusting the cookies.
Instructions
Preparation
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy (about a couple of minutes).
- Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using) and mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until incorporated. Cover with plastic wrap and refrigerate for 2 hours.
Baking
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough using a small cookie scoop, roll into balls, and dip in regular sugar first, then in powdered sugar. Coat generously!
- Place the dough balls on the baking sheets, 2 inches apart.
- Bake for 10-12 minutes, then cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Printable Recipe Card
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