It’s no secret that I’m a big fan of cookies (who isn’t?) and I’ll pretty much try any recipe that I come across. Some are a huge hit and some are a bit of a miss but these, these were a big, big hit with everyone. They have a perfect texture with crisp edges but chewy centers. They are light and full of lemon flavor that is super bright. These beauties were a great change of pace from heavier desserts and they kept really well. This recipe makes a fairly small amount, 16-18 cookies, but for us, that was a perfect amount.
I’m sure a lot of people are ready for spring to arrive (not me, though) and these gave just a little glimpse into what is on the horizon. Lemon always reminds me of spring and sunshine so if it’s a little dreary in your neck of the woods, try these out. They are sure to help wipe away some of the winter blues!
Lemon Crinkle Cookies
Ingredients:
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ tsp. vanilla extract
- 1 egg
- Zest of 1 lemon
- 1 tbsp. fresh lemon juice
- 1½ cups all-purpose flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- ⅛ tsp. baking soda
- ½ cup powdered sugar
Directions:
1. preheat oven to 350° F. Light baking sheets with parchment paper; set aside.
2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy, 2-3 minutes. Add in vanilla, egg, lemon zest, and juice and beat until blended. Scrape down the sides and mix again.
3. In a medium bowl whisk together the flour, salt, baking powder, and baking soda. Slowly add dry ingredients to butter mixture, mixing only until just incorporated. Scrape down the sides of the bowl and mix again, very briefly.
4. Place powdered sugar into a small bowl. Using a cookie scoop, form dough into balls and gently roll in the powdered sugar. Place on prepared baking sheets and bake for 10-12 minutes, until the bottoms of the cookie are just beginning to turn golden brown. Do not over bake. Allow cookies to cool on baking sheets for about 5 minutes before removing to a wire rack to cool completely.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for its vibrant flavor, you can use bottled lemon juice. However, ensure it’s of high quality and without any added preservatives.
How do I store the Lemon Crinkle Cookies?
Store the cookies in an airtight container at room temperature. They’ll remain fresh for up to a week. For longer storage, consider freezing them.
Can I add other flavors to the cookies?
Absolutely! Feel free to experiment by adding flavors like almond extract or even orange zest to give the cookies a unique twist.
Why are my cookies not crinkling?
The crinkling effect is achieved by rolling the dough balls in powdered sugar. Ensure you’ve coated them generously. Also, the dough’s consistency plays a role, so ensure it’s not too wet or dry.
Can I use salted butter instead of unsalted?
Yes, you can. However, if you’re using salted butter, you might want to reduce or skip the additional pinch of salt in the recipe.
How do I know when the cookies are done?
The cookies are done when the bottoms turn a light golden color. It’s essential not to overbake them, as they continue to cook slightly even after being removed from the oven.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 48 hours. Just ensure you bring it to room temperature before baking.
What can I serve with Lemon Crinkle Cookies?
These cookies pair wonderfully with a cup of tea or coffee. They also go well with a scoop of vanilla ice cream or a glass of cold milk.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure you check the consistency and make adjustments as needed.
Lemon Crinkle Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- ½ tsp. vanilla extract
- 1 egg
- Zest of 1 lemon
- 1 tbsp. fresh lemon juice
- 1½ cups all-purpose flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- ⅛ tsp. baking soda
- ½ cup powdered sugar
Instructions
- . preheat oven to 350° F. Light baking sheets with parchment paper; set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy, 2-3 minutes. Add in vanilla, egg, lemon zest, and juice and beat until blended. Scrape down the sides and mix again.
- In a medium bowl whisk together the flour, salt, baking powder, and baking soda. Slowly add dry ingredients to butter mixture, mixing only until just incorporated. Scrape down the sides of the bowl and mix again, very briefly.
- Place powdered sugar into a small bowl. Using a cookie scoop, form dough into balls and gently roll in the powdered sugar. Place on prepared baking sheets and bake for 10-12 minutes, until the bottoms of the cookie are just beginning to turn golden brown. Do not over bake. Allow cookies to cool on baking sheets for about 5 minutes before removing to a wire rack to cool completely.
