lemon crinkle cookies
Craving a burst of citrusy goodness? Say hello to Lemon Crinkle Cookies, a light, zesty treat that’s as beautiful as it is delicious.
Ingredients
Dough Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup + 2 Tablespoons (225g) granulated sugar
- 1 large egg (room temperature)
- 1/4 cup (60ml) fresh lemon juice
- 1 Tablespoon lemon zest (packed; about 2 lemons)
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar (for rolling – optional but helpful)
- 1/2 cup confectioners’ sugar (for rolling – creates the “crinkle” effect)
Instructions
- Whisk flour, cornstarch, baking soda, and salt in a medium bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg, lemon juice, lemon zest, and vanilla; beat until combined (it may look curdled).
- Gradually mix in dry ingredients until a thick, sticky dough forms.
- Cover and chill dough for at least 3 hours (up to 3 days).
- Preheat oven to 350°F (177°C); line baking sheets with parchment or silicone mats.
- Scoop 1 tbsp dough (about 20g), roll into balls.
- Roll balls in granulated sugar (optional), then generously in confectioners’ sugar.
- Place 3 inches apart on baking sheet and bake for 12–13 minutes, until edges are set.
- If not spreading by minute 9, tap the tray gently on counter, then finish baking.
- Cool on tray 5 mins, then transfer to wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.