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.
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!!