Lemon Crinkle Cookies
Soft and Chewy Lemon Crinkle Cookies are vibrant and full of lemony flavors in each bite. They have the signature crackled surface and bake perfectly every time!
Servings 25 cookies
Calories 134kcal
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups granulated sugar
- 1 Tbsp. lemon zest (or the zest from 2 lemons)
- 1/2 cup unsalted butter, melted and cooled for ~10 minutes
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp. lemon extract
- 1 tsp. vanilla extract
Sugar to roll cookies in:
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar, plus more as needed
Instructions
- Dry ingredients: in a mixing bowl, whisk together all dry ingredients. Set aside for now.2 1/4 cups all-purpose flour, spooned and leveled, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Rub zest and sugar together: add the sugar and zest to a large mixing bowl and rub the sugar and zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cookies.1 1/4 cups granulated sugar, 1 Tbsp. lemon zest (or the zest from 2 lemons)
- Whisk butter & sugar: whisk the melted butter and lemon sugar together until combined.1/2 cup unsalted butter, melted and cooled for ~10 minutes
- Add eggs and extract: add the egg and egg yolk, whisking until combined, and then add the extracts. Whisking until smooth.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 tsp. lemon extract, 1 tsp. vanilla extract
- Fold in dry ingredients: add dry ingredients to the sugar and egg mixture. Fold in until combined.
- Chill: chill the cookie dough for 2-3 hours, or overnight. If choosing the overnight option, it will firm up considerably. Set on counter a few minutes before scooping.
- Preheat and prep: when you’re ready to bake, preheat the oven to 350°F and line 2 baking sheets with parchment paper. For rolling the cookies, place the granulated sugar in one bowl, and the powdered sugar in another.
- Scoop & coat in sugars: Using a cookie scoop, scoop the cookies into about 1 ½-2 tbsp. sized balls, rolling them between the palms of your hands. Coat the cookie dough balls in granulated sugar first, and then in powdered sugar. Pro tip: double coat in powdered sugar to get the best crinkle look (highly recommend!) Then place them about 2 inches apart on prepared baking sheets. Place the cookie dough back in the fridge in between batches if it gets too warm.1/3 cup granulated sugar, 1/3 cup powdered sugar, plus more as needed
- Bake: bake for 8-10 minutes or until the edges are set, but centers are still gooey. Underbaking is always key since the cookies will continue to cook as they cool on the baking sheet, so removing them from the oven under baked a little is perfectly fine! PS: you can swirl a cup around the cookies when warm right out of the oven to make perfect circles if they look wonky at all or use a spoon to nudge them into place. If they’re not spreading very much, you can press down on them a little prior to baking. But as they cool they settle a bit :)
- Cool: after 1-2 minutes on the baking sheet, carefully use a spatula to place on a wire cooling rack lined with parchment paper.
- Last step: enjoy!!
Video
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 80mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 134IU | Calcium: 11mg | Iron: 1mg