If you love lemon desserts that pack a punch of citrusy flavor, these Very Lemon Crinkle Cookies are sure to become a favorite! With their soft, chewy texture and bold lemon flavor, these cookies are perfect for any lemon lover. Rolled in powdered sugar before baking, they develop a beautiful crinkled appearance as they bake, making them just as stunning as they are delicious. These cookies are easy to make, and their vibrant lemon flavor is the perfect balance of sweet and tangy.
Follow this step-by-step guide to bake these irresistible lemon crinkle cookies that are sure to brighten up your day!
What are Lemon Crinkle Cookies?
Lemon crinkle cookies are soft, chewy cookies bursting with fresh lemon flavor. The dough is rolled in powdered sugar before baking, which creates a crinkled, crackled surface as the cookies spread and bake. The powdered sugar not only adds sweetness but also enhances the visual appeal of the cookies, giving them a snowy, crinkled appearance that contrasts beautifully with the vibrant yellow hue of the cookies.
Ingredients List for Very Lemon Crinkle Cookies
For the Cookie Dough:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon lemon zest (from 1-2 lemons)
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional, for extra lemon flavor)
- Yellow food coloring (optional, for a bright lemony color)
For Rolling:
- ½ cup powdered sugar
Substitutions and Variations
Here are a few ways you can customize the recipe to suit your taste preferences or dietary needs:
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free 1:1 flour blend for a gluten-free version of these cookies.
- Dairy-Free Option: Use plant-based butter to make these cookies dairy-free. Be sure to choose a dairy-free butter that’s designed for baking to maintain the right texture.
- Extra Lemon Flavor: For an even bolder lemon flavor, add 1-2 teaspoons of lemon extract to the dough, or use lemon oil for an extra punch. You can also add more lemon zest or swap the granulated sugar with lemon sugar for even more citrusy goodness.
Step-by-Step Cooking Instructions
Follow these easy steps to bake up a batch of very lemon crinkle cookies that are soft, chewy, and bursting with citrus flavor.
1. Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
- Add the egg, egg yolk, lemon zest, lemon juice, vanilla extract, and lemon extract (if using), and beat until smooth and well combined. If you want a more vibrant yellow color, add a few drops of yellow food coloring.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up and enhances the flavor.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
3. Shape the Cookies:
- Once the dough is chilled, scoop about 1 tablespoon of dough and roll it into a ball between your hands. Repeat with the remaining dough.
- Roll each dough ball in the powdered sugar until fully coated. Place the sugar-coated dough balls on the prepared baking sheets, about 2 inches apart.
4. Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops have developed crinkles. The centers may still look soft, but they will firm up as the cookies cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Cook Very Lemon Crinkle Cookies: A Step-by-Step Guide
Here are a few important tips to keep in mind when making lemon crinkle cookies to ensure they turn out perfectly soft, chewy, and full of lemony goodness:
- Chill the Dough: Chilling the dough is key to helping the cookies maintain their shape while baking. It also prevents them from spreading too much, which could result in flat, thin cookies.
- Roll Generously in Powdered Sugar: Be sure to coat the dough balls generously in powdered sugar. This ensures that the cookies get that beautiful crinkled appearance and the perfect balance of sweetness.
- Don’t Overbake: Lemon crinkle cookies are meant to be soft and chewy, so bake just until the edges are set. The centers should still be slightly soft when you remove them from the oven. The cookies will firm up as they cool.
Common Mistakes to Avoid
Even with a simple recipe, a few common mistakes can lead to less-than-perfect results. Here’s how to avoid them:
- Overmixing the Dough: After adding the dry ingredients, mix just until combined. Overmixing can result in tough cookies instead of the soft, tender texture you’re aiming for.
- Skipping the Chilling Step: Don’t skip chilling the dough. If the dough is too warm when baked, the cookies will spread too much and lose their shape, resulting in flat, less appealing cookies.
- Not Enough Lemon Flavor: Be sure to use fresh lemon juice and zest for the best flavor. The lemon extract is optional, but it really boosts the citrus flavor if you want a bold lemony punch.
Serving and Presentation Tips
Lemon crinkle cookies are not only delicious but also beautiful, with their crinkled, powdered sugar-coated tops. Here’s how to serve and present them for maximum appeal:
How to Serve Lemon Crinkle Cookies:
- Serve the cookies on a colorful plate or platter to highlight the bright, sunny appearance of the cookies.
- Pair them with a glass of cold milk, hot tea, or a fresh glass of lemonade for a refreshing treat.
Presentation Ideas for Lemon Crinkle Cookies:
- Gift Packaging: These cookies make a great homemade gift. Stack a few cookies in a decorative tin or wrap them in cellophane bags tied with ribbon for a thoughtful, lemony present.
- Add a Dusting of Powdered Sugar: If the powdered sugar coating has faded after baking, give the cookies a light dusting of powdered sugar before serving for a snowy, picture-perfect look.
Very Lemon Crinkle Cookies Recipe Tips
Here are a few additional tips to ensure your lemon crinkle cookies turn out perfectly every time:
- Use Fresh Lemons: Fresh lemon juice and zest are essential for the best flavor. Avoid bottled lemon juice, which lacks the bright citrusy taste of fresh lemons.
- Make Ahead: You can prepare the dough ahead of time and refrigerate it for up to 2 days before baking. This allows the flavors to meld and makes the dough easier to handle.
- Freeze the Dough: If you’d like to make the dough ahead and freeze it, roll the dough into balls, coat them in powdered sugar, and place them on a baking sheet. Freeze the dough balls until solid, then transfer them to a freezer-safe bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding 1-2 minutes to the baking time.
Frequently Asked Questions (FAQs)
Q: Can I freeze lemon crinkle cookies?
A: Yes! These cookies freeze well. After baking and cooling the cookies, place them in an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Q: How long will lemon crinkle cookies stay fresh?
A: Lemon crinkle cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. You can also refrigerate them to extend their freshness for up to a week.
Q: Can I make these cookies gluten-free?
A: Absolutely! Use a gluten-free 1:1 baking flour to make these cookies gluten-free. They should turn out just as soft and delicious.
Conclusion
Very lemon crinkle cookies are the perfect sweet and tangy treat, bursting with bold lemon flavor and finished with a beautiful powdered sugar coating. These cookies are ideal for citrus lovers and are a great addition to any cookie platter or dessert table. With their soft, chewy texture and vibrant flavor, they’ll quickly become a favorite in your home. Follow this recipe, use the helpful tips provided, and enjoy the bright, zesty goodness of these lemon crinkle cookies!
Print
Very Lemon Crinkle Cookies Recipe
- Total Time: 45 minutes (includes chilling time)
- Yield: 24 cookies
- Diet: Vegetarian
Description
These very lemon crinkle cookies are bursting with fresh lemon flavor and have a soft, chewy texture. Rolled in powdered sugar before baking, they develop a beautiful crinkled appearance with each bite full of zesty citrus goodness. Perfect for spring, summer, or any time you crave a bright, tangy treat. Keywords: Lemon crinkle cookies, chewy lemon cookies, easy lemon cookies, citrus cookie recipe.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
- Shape the cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Roll each dough ball in powdered sugar, coating it generously.
- Bake: Place the dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crinkled. The centers should remain slightly soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of lemon flavor, add a bit more lemon zest or a drop of lemon extract.
- The dough can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 10g
- Sodium: 60mg
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