Soft and chewy, Lemon Crinkle Cookies are a melt-in-your-mouth treat. These cookies are bursting with tart lemon flavour and coated in powdery sugar.
These cookies have a ton of lemon flavour in them without adding lemon extract. The flavour comes from the way the lemon zest is mixed into the sugar.
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Ingredients For Lemon Crinkle Cookies
To make these cookies, you will need:
- All-purpose flour.
- Baking powder.
- Baking soda.
- Salt.
- White sugar.
- Lemon zest and juice.
- Vegetable oil.
- Vanilla extract.
- Egg.
- Powdered sugar.
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Tips For Making Lemon Crinkles
When making this lemon crinkles recipe, don’t skip chilling the dough. The cookies will spread and become crispy instead of soft and pillowy.
For even baking, the cookies should be as close in size as possible. We use a small cookie scoop for measuring out the cookie dough.
Don’t overbake the cookies. The cookies should be soft and slightly wet in the centres when they are removed from the oven. They will continue to bake as they cool.
We bake the cookies directly on the pan without any parchment paper or silicone mats. We used to use parchment paper, but now we use Starfrit Rock cookie sheets, and have found that parchment paper is not needed because of the style of the pan.
How To Get The Lemon Flavour Without Extract
To get the most lemon flavour into these cookies, we add the zest of 2 lemons to the sugar, then beat them together with a stand or hand mixer for about 2 minutes.
Doing this helps release the oils in the zest into the sugar, so the flavour distributes evenly throughout the cookie, ensuring every bite is bursting with flavour.
We use this same process in our Lemon Curd Cake to get maximum flavour.
Storing Lemon Crinkles
As soon as these cookies are cooled, store them in an airtight container. They will stay fresh for up to 5 days.
These cookies can also be frozen for up to three months. Thaw them at room temperature for 30 minutes before serving.
We would love it if you left a comment below to let us know if you made these cookies. This helps others who come across this recipe as well.
Lemon Crinkle Cookies
Ingredients
Equipment
Method
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, or a stand mixer bowl, beat the sugar with the lemon zest for 1-2 minutes.
- Add the vegetable oil and continue beating until combined.
- Beat in the egg.
- Stir in the vanilla extract and lemon juice.
- Stir in the flour mixture, stirring until all the flour is combined.
- Cover and refrigerate at least 3 hours and up to 24 hours.
- Preheat oven to 325℉ and line cookie sheets with parchment paper.
- Combine the two sugars together for rolling the cookie dough in.
- Scoop the dough into 1-inch balls.
- Roll the dough balls in the sugars.
- Place dough balls on the cookie sheets, about 2 inches apart.
- Bake 11-13 minutes or until edges are baked and the centres are just slightly wet.
- Let cool on the pan for 2 minutes, then transfer to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to 5 days.
