lemon crinkle cookies

These award-winning cookies will make you an addict. Lemon Crinkle Cookies are chewy, soft, and bursting with hints of lemon in every bite!

Lemon Crinkle Cookies

butter (softened)

sugar

vanilla extract

lemon zest

lemon juice

salt

baking powder

baking soda

all-purpose flour

Preheat oven to 350 degrees. Grease light colored baking sheets with nonstick cooking spray and set aside. Or cover with parchment paper.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

Stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

Chocolate Crinkle Cookies are a classic cookie for the holidays, but did you know you can make them in other flavors too? These Lemon Crinkle Cookies have lots of fresh lemon zest and a hint of cardamom for a bright and exotic flavor!

all-purpose flour, by weight ((2 cups, measured))

cardamom

tsp sea salt

lemons

tbsp unsalted butter (at room temperature)

eggs

tsp vanilla extract

confectioner's sugar

Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper or silicone mats.

In a large bowl, whisk to combine the flour, cardamom, baking powder, salt, and lemon zest. Set aside.

Using a hand mixer, cream together the butter and granulated sugar on medium speed for about 2 minutes, until fluffy and combined.

Mix in the eggs and vanilla extract until incorporated, about 30 seconds.

Add the dry ingredients to the wet, and mix on low speed until the flour is incorporated.&nbsp;

Use a medium 1.5tbsp cookie scoop to portion out cookies, then roll the portioned dough into small balls, using the palms of your hands.

Place the confectioner's sugar in a bowl, and roll the cookie dough balls in the confectioner's sugar, coating generously. Place the balls on a sheet pan about 2 inches apart, 12 per half sheet pan.

Bake the cookies for 13 minutes, until the surface of the cookies have crinkled and the cookies have flattened slightly. The cookies will not be browned. Cool the cookies on a wire rack and serve.

Love Chocolate Crinkle Cookies? Then you will go NUTS over this soft pillowy Lemon Crinkle Cookies Recipe.

Fluffy Lemon Crinkle Cookies Recipe

unsalted butter, (softened (2 sticks))

all-purpose flour ((stir,

yellow food coloring ((optional))

Place the butter and granulated sugar in the bowl of an electric stand mixer. Turn on high to cream the butter and sugar until light and fluffy, about 3-5 minutes. Scrape the bowl with a rubber spatula.

Turn the mixer on low and beat in the eggs, lemon juice, lemon zest, and vanilla. Scrape the bowl again. Then on low, mix in 1 cup of flour, baking powder, salt, baking soda, and food coloring. Once combined mix in the remaining 2 cups of flour, just until smooth. (Do not overmix the dough!)

Cover and chill the dough for at least 30 minutes. (The longer you chill the dough the better for puffy cookies.) Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper and set aside.

Once the dough has chilled, set out a small bowl of powdered sugar. Use a 1 tablespoon cookie scoop to portion the dough into balls. Roll each ball in powdered sugar, then set on the baking sheets, 2 inches apart. (Make sure the cookies have a generous coating of powdered sugar. Do not shake them off.)

Bake for 9-10 minutes, until the edges are just golden brown, and the center looks slightly underbaked. Cool on the baking sheets so the centers continue to bake as they cool.

https://content.jwplatform.com/videos/VBuK43EZ.mp4

Love Chocolate Crinkle Cookies? Then you will go NUTS over this soft pillowy Lemon Crinkle Cookies Recipe. Lemon Cookies are perfect surprise to brighten holiday cookie exchange platters!

Fluffy Lemon Crinkle Cookies

Soft and Chewy Lemon Cookies are a crowd favorite cookie that you can make anytime of the year. These lemon sugar cookies are thick and chewy and easy to freeze. Easy to make in one bowl with fresh lemon and everyday ingredients.

Lemon Sugar Cookies

unsalted

lemon

all purpose flour (375 grams)

tsp baking soda

tsp salt

sugar,

In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.

Add in the lemon juice and egg, beat again to combine.

Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.

Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.

Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.

Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.

Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.

https://embed.mediavine.com/videos/izahbyb8vs3jobwxiuim

Soft and Chewy Lemon Cookies are a crowd favorite that you can make anytime of the year. These lemon sugar cookies are thick and chewy and easy to freeze. Easy to make in one bowl with fresh lemon and everyday ingredients!

Lemon Cookies

Bursting with lemon flavor, lemon crinkle cookies will brighten any cookie platter. Soft crinkle cookies reveal their distinctive crinkle cracks as they bake.

all-purpose flour (+1/2 teaspoon)

granulated sugar ( + ¼ cup for rolling cookie dough

unsalted butter, softened ((1 stick, 113 grams))

lemon extract

yellow food color gel

Whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside

Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the butter and 1 cup granulated sugar for 3-4 minutes, until light and fluffy.

Lower the mixer speed to medium, add the lemon juice, lemon extract, vanilla extract, and lemon zest.  Mix for an additional 30 seconds.

Keeping the mixer on medium, add the egg and mix until no more yellow streaks of egg are visible.

Lower the mixer speed to low, add the flour mixture 1 cup at a time. Mix just until the flour mixture is just combined, do not over mix the dough.

Add the 4 - 5 drops of yellow food color gel. Mix just until the yellow is worked into the dough. Cover well, and refrigerate for at least 1 hour.

Just before you remove the dough from the refrigerator, preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper, set them aside.

Using a tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into balls. Roll the dough balls 1st in the ¼ cup granulated sugar, then roll the dough balls in the powdered sugar.  Space the dough balls 2 inches apart. Bake for 10-12 minutes, the edges should not be golden, and the center should appear to be not completely set. Allow the cookies to rest on the cookie sheet for 5 minutes before moving the cookies to a cooling rack.

Soft and chewy Lemon Crinkle Cookies made from scratch.

(1/2 cup) unsalted butter, room temperature

(3/4 cup) caster sugar or granulated sugar

egg, room temperature

(1 and 3/4 cups) plain flour or all purpose flour

ml (2 tablespoons) fresh lemon juice

(1/4 cup) white chocolate chips, optional

(1/2 cup) white sugar sugar

(1/2 cup) pure icing sugar

In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until smooth and creamy. Add vanilla and egg and beat again until combined.

Add flour, baking powder, baking soda and salt. Add lemon zest and juice. Beat briefly until soft cookie dough forms. Stir through chocolate chips, if using.

Cover cookie dough with plastic wrap and refrigerate for 1 hour.

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

Set out your sugars in two bowls ready for rolling. Then scoop out cookie dough, roughly 1.5 tablespoons per cookie, and roll into balls using your hands. 

Roll each cookie dough ball first in the white sugar and then in the icing sugar, before placing on your prepared trays. Leave room for cookies to spread in the oven. Repeat until all cookie dough balls have been coated in the two sugars.

Do a quick check and if any of your cookie dough balls aren’t looking completely covered in icing sugar, roll them again. Don’t shake off the excess sugar.

Bake cookies for approximately 12-13 minutes or until they’ve spread out and developed a crinkly top. Leave to cool for 10 minutes before carefully transferring to a wire rack to cool completely.

Love the recipe but mine didn’t spread as much as yours why is that please

Hi Jessica, congratulations on your recipes, they are the best I have tried.
it is possible to use baking powder and bicarbonate of soda in recipes where you only use bicarbonate of soda
Thanks and regards

Hi Jess, my cookie dough seemed a bit wet. I measured all ingredients as per the recipe but even after being in the fridge for an hour it was still sticky and difficult to roll. They did not cracks much as yours and took slightly longer to cook however they do taste nice. Maybe next time I would use a little less lemon juice.

This citrus spin on a crinkle cookie is a lemon lover's delight. Chilling the cookie dough is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle. Make sure you have a citrus juicer and zester.

(313 grams) all-purpose flour (spoon & leveled)

teaspoon cornstarch*

teaspoon baking soda

teaspoon salt

cup (1.5 sticks; 170 grams) unsalted butter, softened to room temperature

+ 2 Tablespoons (225 grams) granulated sugar

1 large egg,

cup (60 milliliters) fresh or bottled lemon juice, at room temperature*

teaspoons lemon zest* (packed teaspoons, it’s a lot of zest!)

Tablespoons (35 grams) granulated sugar (optional, see step 6)

(120 grams) confectioners’ sugar

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that&#8217;s ok. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky.

Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes. This makes the chilled cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll in sugar

Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) Some readers have had trouble with the confectioners&#8217; sugar melting/absorbing into the cookie dough balls, so to prevent that, you can roll the balls in the granulated sugar first. And then roll each ball very generously in the confectioners&#8217; sugar. If you want lots of confectioners&#8217; sugar to show on the baked cookies, roll 2-3x in sugar! Place 3 inches apart on the baking sheets.

Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.

Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. 

Cookies stay fresh covered at room temperature for up to 1 week.

I tried this last night and rolled in granulated sugar first, and then in powdered sugar. Most of them came out just right, although had some issues with my last batch of cookies. The dough had gotten too warm so they overspread and the powdered sugar melted. I should have chilled the dough in between batches. The flavor is fantastic, and I didn’t mind having a cook’s treat with the ones that weren’t perfect!

I just made these and tried substituting gluten free flour blend in a 1:1. Worked perfectly. My mom couldn't tell the difference.

The lemon crinkles are OK. Oh, they taste good, but there's just not enough zing from the lemon. Not by a long shot. Kind of like a sugar cookie and, if you try really hard, you might taste the lemon. And I had a lot of lemon in that batter. Instead of the vanilla, I even put lemon extract in the batter, along with the fresh lemon juice and the zest.

I agree.  First recipe of hers that just came out meh for me. There just wasn’t enough lemon zing for me.  I used fresh lemon.  I’m so disappointed as I LOVE lemon!

These taste great (the dough too!!), but even with the revised tips around granulated sugar and then confectioners sugar, the sugar seemed to just melt into the cookie. They taste great, but don't look like the nice crinkle cookie shown in the photos.

Lemon perfection!  These certainly lived up to my desires for a great lemon cookie.  I used fresh lemon juice (which I feel is much superior to bottled juice) used lemon extract in place of the vanilla, rolled them first in granulated sugar, then 2x in confectionery.  I kept the cookies cool until they went into the oven and they spread and deflated some beautifully.  A great addition to my Christmas cookie repertoire.

Outstanding texture, flavor, and softness!  Yum!  I usually make the chocolate crinkles, but the citrus is a nice change of pace!  I do always use homemade vanilla for a flavor blast.
 Thank you for this recipe.  We are having these later with vanilla custard!

These turned out amazing! I did the granulated sugar pre-roll, used real lemon juice, and used homemade vanilla extract. Ours had a great, zingy lemon flavor, and we did get the yellow color in our cookies without using food coloring.

These are so good and so easy to make. Strong lemon flavor and love the crackly sugar coating. I coated them in both granulated and confectioners sugar.  Will definitely make these again Christmas week!

They are delicious. I tried to use a lot of powdered sugar when I rolled them but it wasn’t quite enough to look like yours. So I sprinkled with it when they came out of the oven.

I made 10 cookies and three candies for Christmas and this was the star!

5 stars because I just made these and love how they taste. I’m just here to hopefully rectify some user error — after chilling for a day (and sitting out for ~20 min) my early batches spread all over the pan and almost turned into lace while later batches turned out nearly correct but maybe a little flour-y. Did I undermix the dough (I was worried I’d overwork it) or is there something else I can troubleshoot for? Any insight would be great :)

I followed the directions exactly, but used convection bake at 325. I rolled the cookies in mixed red and green sanding sugar and baked.  As they were cooling 5 minutes on the baking sheet, I sifted confectioners sugar over the cookies.  Confectioners sugar did not melt into the cookies and the results were very festive.

The cookies taste great, but I wouldn't know they are lemon cookies if I wasn't the one who made them. The lemon taste is hard to find in the cookie and the powdered sugar masks the lemon. I added 1/2 tsp of lemon extract, but it didn't seem to help. The dough is also hard to work with. It is similar to wet biscuit dough. Be ready to chill your dough multiple times while rolling the cookie balls. I ended up adding lemon spread to the top of the cookies before serving and it helped bring the lemon flavor out of the cookies. Again, these cookies taste great, but the lemon flavor is lacking and may disappoint some.

Absolutely picture perfect and zingy zesty lemony flavour. I used our own Meyer lemon juice and zest. Definitely a hit! Thank you for your site and efforts...you've been my "go to " for quite some time now!
Very Merry Christmas and Happy Healthy New Year!

These are SO good and look perfect. They taste like a lemon square made into a cookie, and I am obsessed.
I will 100% be making these again.
Thanks for another beautiful recipe!

I made cookies to give as Christmas gifts to my co-workers. My boss loves lemon desserts (so do I), so I was happy to find &amp; try this recipe. I thought it had great lemon flavor and had many compliments on it. Definitely going in my saved recipe file.

I love all of Sally’s recipes. Honestly, when there is anything I want to make I always check her website as she never fails me. Once again, she did not disappoint. I’ve made her chocolate crinkle cookies many times and was very excited to see a lemon alternative. Absolutely delicious. Great lemon flavour. For those who didn’t get a strong lemon flavour, make sure the zest is packed as instructed. These are a winner and will be in my Christmas tins moving forward. Thanks Sally!

Perfect cookies - taste like FRUIT LOOPS!! One question - could I sub margarine for the butter for these cookies? The butter resulted in a perfect cookie but wondering if I can save a bit of money on the next batch?

https://www.youtube.com/watch?v=PtqOQHqxSYo

Enjoy lemon-flavored crinkle cookies using this simple (and very lemon-y!) cookie dough. Just as the printable recipe states, be sure to chill the dough for at least 3 hours so the crinkle cookies hold shape.

Get the full recipe: https://sallysbakingaddiction.com/lemon-crinkle-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #lemoncrinklecookies

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Lemon Crinkle Cookies | Sally's Baking Recipes

Yuzu lemon crinkle cookies are soft, delicate, and packed with delicious citrus flavor. These beautifully cracked yuzu lemon crinkles were made specifically for those lemon dessert lovers out there.

Yuzu Lemon Crinkle Cookies

(280 g) all-purpose flour

(6 g) baking soda

(3 g) salt

(113 g) unsalted butter, melted and cooled

(200 g) granulated sugar

lemon juice (freshly squeezed)

(30 g) yuzu juice

(7 g) lemon zest (freshly grated)

(6 g) vanilla extract

drop yellow food coloring (optional)

Mix dry ingredients. In a medium mixing bowl, add the flour, baking soda and salt. Whisk until combined.

Mix wet ingredients. In a large mixing bowl, add the melted butter, granulated sugar,  eggs, lemon juice, yuzu juice, lemon zest, and vanilla extract. Whisk together until combined.

Combine. Fold the dry mixture into the wet mixture until well combined. If you are adding food coloring, add 1 drop of yellow here. Do not over mix. Cover and refrigerate for at least 3 hours or overnight.

Prepare the oven. Preheat the oven to 350°F (176°C), place the oven rack in the center of the oven and line 2 cookie sheets with parchment paper or silicone mats.

Assemble. Place a few tablespoons of granulated sugar in one bowl and ½ cup of powdered sugar in another bowl. Using a cookie scoop, scoop about a 1 1/2 tablespoon of dough. Roll the dough between your palm to form a smooth ball. Roll in granulated sugar first, then in powdered sugar, making sure to coat well. Then, place them 2 inches apart on the lined baking sheet. Try to do this quickly as the dough can be a little sticky. If the dough is too sticky place it back in the refrigerator to chill a little longer. (Tip! chill your sugar coated cookie dough for 5 minutes before baking. If the cookies have absorbed the powdered sugar, quickly re-coat them before baking.)

Bake. Bake one tray at a time at 350°F (176°C) for 10-12 minutes or until the tops crack and the bottom is slightly golden along the edges. Chill the remaining trays in the refrigerator while they wait to be baked. Let the lemon cake crinkle cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

You’ll love these AMAZING gluten free lemon crinkle cookies. They’re moist, buttery and delicate, with an incredible, fragrant lemon flavour and they simply melt in your mouth. They’re packed with lemon – both in the form of lemon zest and lemon juice. They’re also incredibly easy to make. Here, I’ve included all my top tips for making them, including how to get the best lemon flavour and how to get the prettiest crinkle.

Gluten Free Lemon Crinkle Cookies

150 g (¾ cup) caster/superfine sugar

70 g (½ stick + 1 tbsp) unsalted butter, melted and cooled until warm

vanilla bean paste ((or 1 tsp vanilla extract))

US large/UK medium eggs, room temperature

lemon juice ((freshly squeezed))

240 g (2 cups) plain gluten free flour blend

tsp baking powder

g (½ cup) granulated sugar,

90 g (¾ cup) powdered/icing sugar,

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar. This helps to release more essential oils from the zest.

Add the melted butter and vanilla, and whisk until combined.

Add the eggs and whisk well.

Add the lemon juice and whisk until smooth.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder and salt, and add them to the wet ingredients. 

Mix with a wooden spoon or a rubber spatula until you get a smooth, batter-like cookie dough.Tip: At this stage, the cookie dough will really be more like a batter – very soft and sticky, bordering on runny. That&#39;s how it should be. Don&#39;t add more flour!

Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step. You can also keep it in the fridge overnight if you want to bake the cookies the next day.Tip: In addition to firming up the cookie dough into something you can actually handle and shape into balls, chilling also ensures that the cookies won’t melt into puddles during baking.

Making the cookie dough:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line 2 large baking sheets with parchment/baking paper.Tip: You will bake the cookies in several batches, so you can line 2 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

Shape about 1 tablespoon (about 17g) portions of the chilled cookie dough into balls. You should get 30-32 cookies in total.Tip 1: The cookie dough will be still slightly soft and sticky, even after it&#39;s been thoroughly chilled. I like to scoop portions of the cookie dough with a 1 tablespoon measuring spoon that I&#39;ve dipped in a bit of powdered/icing sugar beforehand. This prevents the cookie dough from sticking to the spoon and makes the whole process easier and faster.Tip 2: If the cookie dough sticks to your hands as you go to roll it into a ball, you can lightly dust your hands with a bit of powdered/icing sugar as well. This will prevent sticking.

Roll each ball first in granulated sugar and then in powdered/icing sugar until it&#39;s fully coated.Tip: Rolling the cookies in granulated sugar first results in the prettiest cookies, with a lovely white coating of powdered sugar that cracks to give a beautiful random pattern.

Shaping &amp; coating the cookies:

Place the cookie dough balls on the lined baking sheets, at least 1 ½-2 inches (4-5cm) apart. The cookies will spread and expand slightly during baking.Place the baking sheet with the cookies that you won&#39;t be baking straight away in the fridge until needed.

Bake one baking sheet at a time at 350ºF (180ºC) for 8-10 minutes or until the cookies have risen and expanded into little rounded mounds with cracks in their sugar coating. The cookies are done when the cracks no longer look wet or shiny.

The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Baking:

The gluten free lemon crinkle cookies keep well in an airtight container in a cool dry place for about 1 week. They&#39;re best a few days after baking.

Storage:

Forget those overly spiced and heavy cookies this holiday season and go for something light and bright instead, like these stunning lemon crinkle cookies!

Lemon Crinkle Cookies (Easy Recipe)

granulated (white) sugar

butter, softened

lemon,

yellow food coloring,

In a medium bowl, sift or whisk together the flour, baking powder, salt, and baking soda. Set aside.

In a separate large bowl, beat the sugar and butter until it’s soft and creamy (about 2 minutes). Use a stand mixer with a paddle attachment or a handheld mixer.

Add the egg, extracts, lemon juice, and lemon zest to the butter mixture. If you’re using food coloring, now is the time to add it. Give it a good mix, and use a spatula to scrape down the sides of the bowl. Beat again until everything is fully combined.

Add the flour mixture and gently stir with a spatula or wooden spoon until just combined. There should be no streaks of flour, and the dough should be sticky.

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