Lemon Crinkle Cookies

These Lemon Crinkle Cookies are a burst of sunshine on a plate! With a delightful balance of sweet and tangy, they’re sure to brighten up your day.

The addition of lemon zest and juice gives these cookies a refreshing twist, making them perfect for springtime or anytime you need a little pick-me-up.

Ready Time

45 mins

Yields

4 servings

Ingredients

1 1/2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup confectioners’ sugar

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes.

Add the egg to the bowl and mix until well combined.

Stir in the lemon zest and juice.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.

Once the dough is firm, scoop out tablespoon-sized balls of dough and roll them between your hands to shape into balls.

Then, roll each ball in the confectioners’ sugar to coat, gently shaking off any excess.

Place the sugar-coated balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm and enjoy!

Notes

Here are the Use high-quality lemons for the best flavor, and make sure to grate the zest carefully to avoid getting any of the white pith underneath, which can be bitter. Softened butter is essential for a smooth dough, so take it out of the fridge about 30 minutes before using.

Don’t overmix the dough, or the cookies might become tough.

Chilling the dough helps the cookies hold their shape and bake up with a better texture. When coating the dough balls in confectioners’ sugar, be gentle to avoid pressing too hard and causing them to break apart.

Keep an eye on the cookies while they’re baking, as the baking time may vary depending on your oven.

These cookies are best served fresh, so try to consume them within a day or two of baking for optimal flavor and texture.