Lemon Crinkle Cookies
These Lemon Crinkle Cookies are one of those recipes I find myself making again and again whenever I want something bright, cheerful, and just a little bit special. They have that perfect contrast I love in a cookie: lightly crisp edges, a soft and chewy center, and a delicate crackled top dusted in powdered sugar. As they bake, the cookies spread just enough to create those beautiful crinkles, giving them that classic bakery-style look.
Ingredients
- 1 ¾ cup (230g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) baking soda
- 1/2 tsp (3g) salt
- 3/4 cup (150g) sugar
- zest of 2 lemons
- Pinch of turmeric
- 1/2 cup (113g) butter , softened
- 2 medium eggs
- 2 tbsp (30g) fresh lemon juice
- 1 tsp (5ml) vanilla extract
- 3/4 cup (90g) powdered sugar , for rolling
- 3.5 oz (100g) white chocolate chips/chunks , optional
Instructions
- In a large bowl, add the sugar and lemon zest.
- Rub the zest into the sugar using your fingers until it becomes fragrant and slightly moist. This helps release the essential oils and intensifies the lemon flavor.
- Add a small pinch of turmeric for a natural yellow color (optional).
- Add the softened butter.
- Beat together with the lemon sugar until light and creamy, about 2–3 minutes.
- Mix in the eggs, one at a time, beating well after each addition.
- Add the lemon juice and vanilla extract. The mixture may look slightly curdled at this stage—this is perfectly normal.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- If using, gently fold in the white chocolate chips or chunks.
- Cover the dough and chill for at least 1–2 hours. This step is essential for thicker cookies and well-defined crinkles.
- Preheat the oven to 350°F (180°C) and line baking trays with parchment paper.
- Scoop the dough into equal portions (about 20 g each) and roll into balls.
- Roll each ball generously in powdered sugar.
- Place on the prepared baking sheet, leaving 2 inches (5 cm) of space between each one.
- Bake for 10–12 minutes, until the cookies have spread, developed cracks, and remain pale on top.
- Cool on baking sheets for 5-10 minutes. Remove to cooling rack to cool completely.
Notes
- Don’t skip chilling; using warm dough results in flat cookies, no crinkles.
- Be generous with powdered sugar, as a thick coat gives that dramatic crackle.
- Slightly underbake for a soft center.
Nutrition
Serving: 1 cookieCalories: 75kcalCarbohydrates: 9.92gProtein: 1.16gFat: 3.42gSaturated Fat: 2.047gTrans Fat: 0.125gCholesterol: 17mgSodium: 77mgPotassium: 21mgFiber: 0.2gSugar: 4.17gVitamin A: 111IUVitamin C: 0.8mgCalcium: 7mgIron: 0.4mg