INTRODUCTION
Lemon Crinkle Cookies are soft, bright, and fun. They have a lemon taste that feels fresh. The cookies crack on top and show white powdered sugar. Children and adults will like them. You can make them fast with common ingredients. These cookies work for school snacks, tea time, or a small party.
If you want a simple lemon drink to serve with these cookies, try a glass of homemade lemon iced tea to match the bright lemon flavor. The tea adds a cool, mild taste that pairs well with the sweet cookie.
WHY YOU WILL LOVE THIS RECIPE
You will love these cookies for many reasons. They are easy to make. The dough comes together fast. The outside has a crackled look and the inside stays soft. The lemon zest gives a real citrus smell. A hint of almond extract adds a mild, warm note. You do not need fancy skills to bake them. They freeze well. You can make the dough ahead. They look pretty on a plate or in a gift box.
The texture is light and a bit chewy. The powdered sugar makes a thin sweet shell. Kids will like the bright color if you use yellow food coloring, but it is not required. This recipe makes a large batch so you can share with friends.
HOW TO MAKE Lemon Crinkle Cookies
This recipe uses butter, sugar, eggs, and flour with lemon zest for flavor. Work in a single bowl with a mixer for an easy process. Chill is not required, so you can bake soon after mixing. Follow the step-by-step directions below for steady results.
EQUIPMENT NEEDED
- Stand mixer or electric hand mixer
- Mixer bowl and paddle or beaters
- Citrus zester or fine grater
- Measuring cups and spoons
- Large mixing spoon or spatula
- Baking sheets
- Parchment paper
- Cooling rack
- Small bowl or plate for powdered sugar
- Cookie scoop or tablespoon measure
Ingredients You’ll Need :
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 tablespoon almond extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 2 drops yellow gel food coloring (optional)
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper.
- In the bowl of a stand mixer or electric mixer, combine sugar and lemon zest by pinching together until sugar is coated in lemon.
- Add butter and cream until light and fluffy, about 3-5 minutes.
- Add almond extract and eggs, mixing until combined. Scrape sides as necessary.
- Add salt, baking powder, baking soda, and flour, mixing until combined.
- Pour powdered sugar onto a plate. Scoop 1 tablespoon portions of dough, roll into a ball, and coat in powdered sugar.
- Place on baking sheet, making 12 per sheet.
- Bake for 9-11 minutes or until bottoms begin to brown and cookies look matte.
- Cool for about 3 minutes before transferring to a cooling rack. Serve and enjoy.
HOW TO SERVE Lemon Crinkle Cookies
Serve these cookies at room temperature. Place them on a plate or a cake stand for a nice look. They pair well with tea, coffee, or cold drinks. For a simple snack time, add a glass of milk or a small cup of tea. For a party, arrange them around a bowl of fresh berries. You can sprinkle a little extra lemon zest on top for a stronger lemon scent.
If you want a fruity cold drink, try a pitcher of fresh strawberry lemonade to serve with the cookies at a summer table. The sweet fruit and lemon work well with the cookie’s bright flavor.
STORAGE & FREEZING : Lemon Crinkle Cookies
To store baked cookies, place them in an airtight container. Keep them at room temperature for up to 4 days. If you live in a warm place, store them in a cool spot to keep the powdered sugar from melting.
To freeze baked cookies, first cool them fully. Place them on a tray and freeze until firm. Move them to a freezer bag or airtight container. They keep in the freezer for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
To freeze dough, scoop balls and place them on a parchment-lined tray. Freeze until firm, then move them to a freezer bag. Bake from frozen, adding a minute or two to the baking time as needed.
SERVING SUGGESTIONS
- Serve with a hot cup of tea in the morning.
- Add a scoop of vanilla ice cream for a dessert sandwich.
- Arrange on a holiday cookie platter with other simple cookies.
- Use these cookies to top a bowl of lemon pudding or custard.
- Pair with fresh fruit like blueberries or raspberries for color and tang.
A small dusting of extra powdered sugar before serving can make them look extra fresh. For a more elegant plate, place small mint leaves beside each cookie.
VARIATIONS
- Lemon Glaze: Mix 1 cup powdered sugar with 1-2 tablespoons lemon juice. Drizzle over cooled cookies.
- Lemon Almond: Add 1/4 cup finely chopped toasted almonds to the dough for crunch.
- Lemon Poppy Seed: Add 1 tablespoon poppy seeds to the batter for little texture and a classic taste.
- Lemon Vanilla: Swap almond extract for 1 teaspoon vanilla extract for a softer taste.
- Mini Cookies: Use a teaspoon to scoop smaller cookies and reduce bake time to 7-8 minutes.
These small changes keep the basic steps but change flavors. Use simple swaps and taste as you go.
FAQs
Q: Can I use lemon extract instead of fresh lemon zest?
A: You can, but zest gives the best fresh lemon smell. Use about 1/2 teaspoon lemon extract if you must.
Q: Why do my cookies spread too much?
A: Check your butter. If it is too soft or melted, the dough will spread. Chill the dough briefly if needed.
Q: Can I use salted butter?
A: Yes. Reduce the added salt by half to keep the balance right.
Q: How can I make the cookies more lemony?
A: Add more lemon zest or a small amount of lemon extract. Taste the dough lightly to avoid too much liquid.
Q: Do I need to chill the dough?
A: No. This dough bakes well without chilling. Chilling can slow spread if your kitchen is very warm.
Q: Can I bake on an unlined baking sheet?
A: You can, but use a light layer of butter or baking spray. Parchment keeps cleanup easy and prevents sticking.
Q: Are these cookies crunchy or soft?
A: They are soft inside with a thin crisp shell from the powdered sugar.
Q: Can I double the recipe?
A: Yes. Use two bowls or mix in batches for even mixing.
MAKE-AHEAD TIPS FOR Lemon Crinkle Cookies
You can make the dough one day ahead. Scoop the dough balls and store them on a tray covered with plastic wrap in the fridge for up to 24 hours. If you need more time, freeze the scooped dough balls in a single layer until firm, then move them to a sealed freezer bag for up to 3 months. When ready to bake from frozen, roll in powdered sugar and bake, adding a minute or two to the time.
For a quick bake day, make the dough the night before and chill it. Let it warm up for 10 minutes at room temperature before rolling. If you want a bright look on the top, roll in powdered sugar right before baking.
If you plan to serve the cookies with a cold lemonade or a citrus drink, plan to chill the drink ahead. A cold sip pairs well with the warm, soft cookie. You may like a fruity refresher to go with a cookie plate; a chilled citrus drink like a cranberry-orange refresher can add a lively taste to your spread. For a matching bright flavor, try a cold cranberry and orange mix while your cookies bake to offer a tart and sweet balance for guests: cranberry orange lemonade refresher.
If you freeze baked cookies for a make-ahead dessert, place layers between sheets of parchment or wax paper to keep them from sticking. Thaw in a single layer at room temperature.
Lemon Crinkle Cookies
Ingredients
Method
- Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper.
- In the bowl of a stand mixer or electric mixer, combine sugar and lemon zest by pinching together until sugar is coated in lemon.
- Add butter and cream until light and fluffy, about 3-5 minutes.
- Add almond extract and eggs, mixing until combined. Scrape sides as necessary.
- Add salt, baking powder, baking soda, and flour, mixing until combined.
- Pour powdered sugar onto a plate. Scoop 1 tablespoon portions of dough, roll into a ball, and coat in powdered sugar.
- Place on baking sheet, making 12 per sheet.
- Bake for 9-11 minutes or until bottoms begin to brown and cookies look matte.
- Cool for about 3 minutes before transferring to a cooling rack.
- Serve and enjoy.