Jump to recipeLeah Perez is a professionally trained recipe developer and food history fanatic. When she is not testing, tasting, and fine-tuning a recipe for The Pioneer Woman, she can be found reading in the botanical gardens or stirring up risotto for her friends.
Lemon Crinkle Cookies
They're soft, chewy, and full of zingy citrus flavor.
By Hannah Klinger
Recipe by Leah Perez
Yields:
20 serving(s)
Prep Time:
10 mins
Total Time:
2 hrs
These melt-in-your-mouth lemon crinkle cookies are like a bite of sunshine! As one of the best lemon desserts, this recipe calls for a double dose of citrus goodness—in fresh lemon juice and grated zest—for a pop of bright flavor. The secret to their pretty crackled tops? Rolling the dough balls in two types of sugar before baking to chewy perfection. After less than 15 minutes in the oven, you're left with one of the cutest (and most delicious) spring desserts that'll delight any lemon lover. Dunk one in a cup of afternoon tea or serve them on your spread of Easter desserts.
Why should lemon crinkle cookies be rolled in sugar twice?
To create the beautifully crinkled tops to these cookies, the dough needs to be rolled in granulated sugar first. The crystals in granulated sugar help dry out the outside of the cookie while keeping the inside cakey and soft. It also creates a barrier so that the powdered sugar doesn't melt away before the cookies come out of the oven.
Why did my crinkle cookies spread?
Did you rush the chilling time? Chilling the dough for at least an hour is a crucial step for these spring cookies. The butter in the dough needs time to firm up before baking. Otherwise, the cookies will likely spread too thin while baking.
Can bottled lemon juice be used in lemon cookies?
Since lemons are the star of the show, stick to fresh (you'll need the lemon zest from the peels anyway). Roll the lemons on your counter with the heel of your hand, pressing down slightly to loosen their juices.
How do you know when crinkle cookies are done?
The cookies should have crackled tops and the bottoms should be just lightly browned. It's OK if the centers seem a little underbaked—they'll continue to firm up as they cool. Don't bake the cookies too long or they can dry out; typically, 12 to 14 minutes is all the time you need.
Can lemon cookies be made ahead of time?
Yes, they can also be stored in an airtight container at room temperature overnight. You can also make the dough and store it in the refrigerator for up to two days before scooping, rolling in sugar, and baking.
Can you freeze lemon crinkle cookies?
The baked cookies can be stored in an airtight container and frozen for up to three months. You can also freeze the dough. Scoop it into balls, but don't roll them in sugar. Freeze the dough balls on a parchment-lined baking sheet until solid, then transfer to a zip-top bag or airtight container and freeze for up to three months. Let the dough balls thaw at room temperature for 30 minutes, roll in the sugars, and bake as directed.
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Ingredients
- 2 1/3 cups
all-purpose flour
- 3/4 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/4 tsp.
ground turmeric
- 1/2 tsp.
kosher salt
- 1 cup
granulated sugar, divided
- 2 Tbsp.
lemon zest
- 1/2 cup
unsalted butter, softened
- 1
large egg, room temperature
- 1
large egg yolk, room temperature
- 1/4 cup
lemon juice
- 1 1/2 tsp.
vanilla extract
- 1 1/2 cups
powdered sugar
Directions
- Step 1In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside.
- Step 2In the bowl of a stand mixer fitted with a paddle attachment, combine 3/4 cup of sugar and the lemon zest. Rub the mixture between your fingers to release the lemon oils into the sugar. Add the butter and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the egg, egg yolk, lemon juice, and vanilla, and beat on medium speed until incorporated, about 30 seconds. With the mixer on medium-low speed, gradually add the flour mixture, beating until just combined. Cover dough and chill for at least 1 hour or up to overnight.
- Step 3Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the powdered sugar in a medium bowl. Place the remaining 1/4 cup of granulated sugar in another medium bowl.
- Step 4Using a 1 1/2-inch scoop, drop 1 dough ball (about 1 1/2 tablespoons) into the bowl of granulated sugar and roll to coat. Place in the bowl of powdered sugar and roll to heavily coat; transfer to the prepared baking sheet. Repeat until the baking sheet has 6 to 7 dough balls, spaced at least 2 inches apart.
- Step 5Bake until the tops of the cookies are crackly and bottoms are lightly browned, 12 to 14 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat the process with the remaining dough.
Tip: The cookies are best the day they're baked, but can be stored in an airtight container at room temperature for up to three days.
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