Lemon crinkle cookies—oh, they’re like little bursts of sunshine captured in a bite! I remember the first time I baked these; it was a dreary afternoon, and the zesty aroma lifted my spirits more than my favorite playlist ever could. These cookies, with their soft, chewy centers and slightly crisp edges, offer a playful dance between sweet and tangy. If taste could be bottled, this would be the essence of pure joy.
Steps
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set this mixture aside.
- Cream the butter and sugar: In a large bowl, use a mixer to beat softened butter and granulated sugar until smooth and creamy, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract, then continue mixing until combined. The mixture may look curdled, which is normal.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed until a thick and sticky dough forms. Cover the dough tightly and refrigerate for at least 3 hours, or up to 3 days.
- Prepare for baking: Once the dough is chilled, allow it to sit at room temperature for about 10 minutes if it has been in the fridge for longer than 3 hours. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
- Shape the cookies: Scoop out 1 tablespoon-sized portions of dough and roll them into balls. To prevent the confectioners’ sugar from absorbing, roll each ball in granulated sugar first, then coat generously in confectioners’ sugar. Place the dough balls on the baking sheets, spaced 3 inches apart.
- Bake the cookies: Bake for 12–13 minutes, or until the edges are set but the centers remain soft. If they aren’t spreading enough by the 9-minute mark, remove them from the oven and gently tap the baking sheet on the counter a few times, then return them to the oven to finish baking.
- Cool and store: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Store the cookies in an airtight container at room temperature for up to a week.
Ingredients
- 2 and 1/2 cups (313g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 tablespoons; 170g) unsalted butter, softened to room temperature
- 1 cup + 2 tablespoons (225g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 tablespoons (35g) granulated sugar (optional)
- 1 cup (120g) confectioners’ sugar
FAQ
- Can I use other citrus fruits instead of lemon?
- Absolutely! You can substitute lemon with other citrus fruits such as grapefruit, orange, or lime for a different flavor. Meyer lemons are also a great choice.
- Why do I need to chill the dough?
- Chilling the dough for at least 3 hours is essential as it prevents the cookies from spreading too much, making them easier to handle and contributing to a thicker texture. The chilling process also allows the flavors to develop more fully.
- Can this recipe be made ahead of time?
- Yes, you can make the dough ahead of time and chill it for up to 3 days. Additionally, baked cookies can be frozen for up to 3 months, and unbaked dough balls (without confectioners’ sugar) can also be frozen for up to 3 months.
- Do I have to use fresh lemon juice and zest?
- Fresh lemon juice and zest are recommended for the best flavor, but bottled lemon juice can be used if necessary. Make sure to zest the lemon before juicing it for convenience.
- What is the purpose of rolling the dough in confectioners’ sugar?
- Rolling the dough in confectioners’ sugar before baking creates the signature crinkly surface on the cookies. The sugar cracks as the cookies puff up, giving them their distinctive look.
Tips
- Chill the Dough for Best Results: Ensure to chill the cookie dough for at least 3 hours. This step is essential due to the extra liquid from the lemon juice, making the dough soft and sticky. Chilling helps the dough firm up, making it easier to handle and resulting in thicker cookies that don’t overspread.
- Double Roll for a Crinkly Look: For a pronounced crinkle effect, first roll the dough balls in granulated sugar before coating them generously in confectioners’ sugar. This prevents the confectioners’ sugar from melting into the dough and ensures a beautiful, snowy appearance.
- Use Fresh Lemon for Maximum Flavor: Fresh lemon juice and zest give the cookies their vibrant flavor. Zest the lemons before juicing them to make the process easier.
- Try Citrus Variations: While lemon is the star, feel free to experiment with other citrus flavors like lime, orange, or grapefruit for a unique twist on these crinkle cookies.
Equipment
- Citrus Juicer – To extract fresh lemon juice efficiently.
- Citrus Zester – For zesting lemons to get the lemon zest used in the recipe.
- Electric Mixer (Handheld or Stand) – To cream the butter and sugar and mix the dough.
- Silicone Baking Mats or Parchment Sheets – For lining baking sheets to prevent sticking.
- Cooling Rack – For cooling the cookies evenly after baking.
