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Lemon Crinkle Cookie: 10 Secrets to Irresistible Flavor

Lemon Crinkle Cookie
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Lemon crinkle cookies are soft, chewy, and bursting with zesty lemon flavor.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon zest (from 1–2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar (for rolling)
  • Optional: 1–2 tablespoons white chocolate chips or a pinch of poppy seeds

Instructions

  1. Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes.
  4. Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet, mixing just until a cohesive dough forms.
  6. Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
  7. Scoop tablespoon-sized portions of dough, roll them into balls, and roll each ball in confectioners’ sugar.
  8. Place the sugared dough pieces on the prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 9–11 minutes, until the edges look set and the centers have just a touch of softness.
  10. Let the cookies rest on the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Chilled dough will hold its shape better.
  • Do not overbake for the best texture.
  • You can use white chocolate chips or poppy seeds for variation.

Nutrition

Find it online: https://bakerslider.com/lemon-crinkle-cookie/

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