These lemon crinkle cookies are like a ray of delicious sunshine on a cloudy day. They’re fluffy, cake-y and are easy and quick to make.
Let’s Talk About Crinkle Cookies
I guess you could say that over the years, I’ve garnered a bit of an affinity for crinkle cookies. I’ve made Berry Crinkle Cookies, Red Velvet Crinkle Cookies and now Lemon Crinkle Cookies. They’re truly the best!
I think they’re delicious. It’s a cookie that celebrates the marriage of cake meets cookie.
How to Make Lemon Crinkle Cookies
- Whisk together the all-purpose flour, baking powder, baking soda and salt.
- In the bowl of a stand-up mixer with the paddle attachment (you could also use use a medium bowl with an electric hand mixer), rub the sugar and lemon zest together. This recipe uses A LOT of lemon zest. So be sure to make a salad to use up the leftover lemons.
- Add the room temperature unsalted butter, oil and vanilla. Beat it until fluffy and combined, about 1 minute. Add the eggs and food coloring gel (if using). And beat once again.
- Add the dry ingredients and mix until you no longer see speckles of flour.
- Cover the bowl with plastic wrap or a lid and transfer to the fridge to chill for 1 hour. This will help firm up the dough to make it easier to scoop out.
- Prep your bowl of powdered sugar. Line a baking sheet with parchment and pre-heat the oven.
- Scoop out a ball of dough and release it in the bowl with the powdered sugar. Roll it around, making sure a lot of powdered sugar gets on there.
- Transfer it to the baking sheet and then repeat. Bake them up and repeat with the other cookies.
Can I use Meyer Lemons
You can definitely use Meyer Lemons in this recipe but since they kind of lack that tang that regular lemons have, I would suggest adding 1/4 teaspoon lemon extract. You can find it at most grocery stores.
Can I Make These Ahead
Yes, absolutely. These are actually great to make them ahead. I would simply make the cookie dough and store it in the fridge for up to 3 days and then bake them off when you’re ready to enjoy them. I do think they taste best when very fresh.
Tips and Tricks
- If the dough is too soft, you can always stick it in the fridge for an additional 30 minutes.
- Store them in an airtight container for up to 3 days.
If you make these Lemon Crinkle Cookies, let me know on Instagram!
Looking for more recipes? Here are some favorites:
Lemon Crinkle Cookies
Ingredients
- 1 3/4 all-purpose flour (210g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup white sugar
- Zest from three lemons
- 1/4 cup unsalted butter at room temperature
- 1/4 cup neutral oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 drops yellow food coloring gel
- 3/4 cup powdered sugar sifted
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda & salt. Set aside.
- In the bowl of a stand-up mixer (or with an electric hand mixer), combine the sugar, lemon zest, butter, oil & vanilla extract. Beat until very smooth & fluffy, about 1 minute. Add in 2-3 drops of food coloring gel & mix again. Add the eggs and beat once more. Pour in the dry ingredients & combine until no flour flecks are visible. Chill the dough for 30 minutes to firm up.
- Preheat the oven to 350F. Line two baking sheets with parchment paper. Using a medium cookie scoop, scoop out balls of cookie dough & roll them in the sifted powdered sugar. Be sure to really cake it on. Place 6 cookies per baking sheet and bake for 12-13 minutes, until the centers are set. They’ll puff up a bit but fall as they cool. Repeat with the coating & baking with the remaining batter.
Notes
Tips and Tricks
- If the dough is too soft, you can always stick it in the fridge for an additional 30 minutes.
- Store them in an airtight container for up to 3 days.
these cookies were so lovely as they look just as pictured, and tasted great too! the lemon is so subtle and i would have loved a stronger lemon flavor, but they were a hit either way! simple and delicious recipe– thank you!
Hi! Just found your recipe. I am looking to make a large (maybe 3″ diameter) and kind of thick (around 3/8-1/2″) cookie. In other recipes where I’ve tried to make a large cookie, the dough just baked upwards, so I ended up with lemon hockey pucks. Do you think I could get the cookie I’m seeking with your recipe? If so, how many ounces per dough ball would you suggest? Thanks very much!
This recipe is amazing! The cookies came out soooo fluffy and soft. I plan to use the base recipe again and play with other flavors. I modified it for GF and vegan and it really is a perfect cookie recipe!!!
wow love to hear it!!