Lemon Crinkle Cookies

5 from 16 votes

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.

Prep Time15

Cook Time20

Chilling Time30

Total Time1 5

Course: Cookies, Dessert

Cuisine: American

Servings:

Cost: $8

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, oil & vanilla extract. Beat until very smooth, 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.

Tips and Tricks

If the dough is too soft, you can always add 1 tablespoon more of flour and stick it in the fridge for an additional 30 minutes.
Store them in an airtight container for up to 3 days.
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.
Make them ahead! Store the cookie dough 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.