This easy Lemon Crinkle Cookies recipe packs fresh, bright lemon flavor into classic crinkle cookies. The cookies bake up perfectly, with a soft and chewy interior, plus a crisp and crinkly exterior.
Ingredients
½cupunsalted butter,softened to room temperature
2cupsgranulated sugar,divided
2teaspoonsfresh lemon zest,lightly packed
2large eggs
2tablespoonsfreshly squeezed lemon juice
1teaspoonpure vanilla extract
yellow food coloring,optional (I use Americolor Lemon Yellow)
2cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonMorton kosher salt
½cuppowdered sugar
Instructions
Line two large baking sheets with parchment paper and set aside. Preheat oven to 350℉.
Add the butter, 1½ cups of the granulated sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the mixture is light and fluffy.
Next add the lemon juice, eggs, vanilla, and 1-2 drops of yellow food coloring. Mix to combine. Add more food coloring as needed.
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, slowly add the flour mixture, scraping down the sides of the bowl occasionally.
Scoop the dough into 2-tablespoon sized portions and roll them into smooth balls.
(Optional) To make the cookies extra bright yellow, place the remaining ½ cup granulated sugar in a ziploc bag with 1 drop of yellow food coloring and massage the bag until the sugar is completely yellow.
Place two shallow bowls onto your workspace and fill one with the yellow granulated sugar (or plain granulated sugar) and the other with the powdered sugar.
Roll each of the cookie dough balls through the granulated sugar first, and then the powdered sugar, before placing them on the parchment-lined baking sheets. Place the cookies at least 2” apart.
Bake the cookies for 10-12 minutes, or until they are just set around the edges. Take care to not overbake.
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
Storage: These cookies are best eaten fresh, when the crinkly exteriors are beautifully crispy. Store in an airtight container at room temperature for up to 3 days. Or freeze in an airtight freezer-safe container for up to 3 months.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.