Description
These Lemon Crinkle Cookies are soft, zesty, and delightfully coated in a sugary crinkle crust. Perfect for a refreshing citrus-flavored treat that balances tangy lemon juice and zest with a tender buttery texture. Easy to prepare with a resting step that enhances flavor and texture, these cookies bake up beautifully with a cracked powdered sugar finish.
Ingredients
Dough Ingredients
- 55 g Unsalted butter (room temperature)
- 55 g Oil
- 150 g Granulated sugar
- Zest of 1 lemon
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 Egg (room temperature)
- ½ teaspoon Vanilla extract
- 250 g All purpose flour
- ½ teaspoon Salt
- ¼ teaspoon Baking soda
Coating Ingredients
- 100 g Granulated sugar
- 120 g Powdered sugar
Instructions
- Make the cookie dough: Zest one large organic lemon and massage the zest into 150 g of granulated sugar to infuse the sugar with fresh lemon flavor.
- Cream butter and lemon sugar: Using an electric hand mixer, cream the room temperature butter with the lemon-infused sugar for a few minutes until light, fluffy, and well combined.
- Add wet ingredients: Mix in the oil, egg, freshly squeezed lemon juice, and vanilla extract just until combined, being careful not to overmix.
- Combine dry ingredients and fold: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Add this dry mixture to the wet ingredients and fold together gently with a rubber spatula until the dough just comes together.
- Chill dough: Line two baking pans with parchment paper. Using a cookie or ice cream scooper (approximately 1 tablespoon capacity), scoop 16-18 dough balls onto the pans. Refrigerate the dough balls for about one hour to rest and firm up.
- Preheat oven and prepare coating: Preheat the oven to 165°C (330°F), no fan. Place 100 g granulated sugar on one plate and 120 g powdered sugar on another large plate.
- Coat dough balls: Roll each chilled dough ball first in the granulated sugar, then generously coat in powdered sugar, ensuring a thick covering for the crinkle effect. Place coated dough balls spaced apart on the prepared baking sheets to allow spreading.
- Bake cookies: Bake the cookies in the preheated oven at 165°C (330°F) for approximately 15 minutes until they are set and crackled on top.
- Cool and store: Let the lemon crinkle cookies rest for a few minutes on the baking sheet, then carefully transfer them to a cooling rack to cool completely, allowing them to firm up further. Store at room temperature for up to 5 days or refrigerate for about 1 week.
Notes
- For best results, use an organic lemon for zest and juice to avoid bitter pith and pesticide residues.
- Chilling the dough is essential for the proper crinkle effect and cookie texture.
- Ensure the powdered sugar coating is generous to create the signature crinkle crackled surface.
- The oven temperature is moderate and the absence of fan prevents excessive drying.
- Cookies will firm up as they cool, so do not overbake to maintain softness inside.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
