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.
- Lemons, both the juice and the zest.
- Vegetable oil.
- Egg.
- Vanilla extract.
- Powdered sugar.
Tips For Making Lemon Crinkles
For the most lemon flavour, using a mixer to combine the sugar and lemon zest together is imperative to get that tart full flavour.
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.
If yo love the tartness of lemons, you may also like our Lemon Tarts.
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.
Did you make these Lemon Crinkle Cookies? We would love to hear about it. Leave a comment below telling us about it.
Lemon Crinkle Cookies
Ingredients
- 1⅔ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup white sugar
- 2 lemons, zest and juice, divided
- 6 Tbsp vegetable oil
- 1 egg
- 1 tsp vanilla extract
- ¼ cup white sugar
- ½ cup powdered sugar
Instructions
- 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 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.
