Lemon Crinkle Cookies

Introduction

You’re in for a treat with these bright and cheerful Lemon Crinkle Cookies. Their perfect balance of sweet and tart, combined with a soft, chewy center and a delightful cracked, sugar-coated exterior, makes them an instant favorite. They are the perfect pop of sunshine for any cookie platter or afternoon pick-me-up.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36 cookies

Ingredients

1 1/2 cups (3 sticks) unsalted butter (softened)
3 cups granulated sugar
4 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 tablespoon pure lemon oil
1 teaspoon salt
1 teaspoon baking powder
5 1/2 cups all-purpose flour (sifted)
Zest of one large lemon (optional)
a few drops of yellow food coloring (optional)
granulated sugar (for rolling cookies)
powdered sugar (for rolling cookies)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter and 3 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon oil, and optional lemon zest and food coloring until fully combined.
In a separate bowl, whisk together the salt, baking powder, and sifted flour.
Place some granulated sugar in one small bowl and powdered sugar in another.
Scoop the dough into balls, about 1 1/2 tablespoons each. First, roll each ball generously in the granulated sugar, then immediately roll it in the powdered sugar to create a thick, double coating. Place the balls about 2 inches apart on the prepared baking sheets.
Bake for 13-15 minutes, or until the edges are just barely beginning to turn golden and the tops are crinkled. The centers should still look soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Citrus Twist: Substitute the lemon oil for an equal amount of pure orange or lime oil for a different citrus flavor.
Sugar-Free Coating: For the final roll, skip the powdered sugar and just use granulated sugar for a sparkly, crisp exterior.
Lemon Glaze: After baking and cooling, drizzle the cookies with a simple glaze made from powdered sugar and fresh lemon juice for extra tartness.
Cookie Sandwiches: Once cooled, make cookie sandwiches by spreading a thin layer of lemon curd or cream cheese frosting between two cookies.

Tips for Success

Sifted Flour is Key: Using sifted flour as specified ensures a lighter, more tender cookie texture.
Don’t Skip the Double Roll: Rolling in granulated sugar first helps the powdered sugar adhere and creates that classic, beautiful crinkled look.
Room Temperature Ingredients: Using softened butter and room-temperature eggs helps create a smooth, well-emulsified dough that bakes evenly.
Cookie Scoop: Use a medium cookie scoop (about 1.5 tbsp) for uniformly sized cookies that bake at the same rate.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or unbaked dough balls for up to 3 months. To refresh cookies, warm them in a 300°F oven for 3-5 minutes.

FAQ

Can I use lemon extract instead of lemon oil?

Lemon oil is much more potent and concentrated. You would need about 2-3 tablespoons of extract to match the flavor, which will change the dough’s liquid content. It’s best to use lemon oil for the intended result.

Why are my cookies flat and not crinkling?

This usually means the butter was too soft or the dough was not chilled. If your kitchen is warm, chill the dough for 20-30 minutes before rolling and baking.

Why did my powdered sugar coating disappear?

It melts into the cookie as it bakes, which is normal! The double-coating method (sugar then powdered sugar) is designed to leave a delicate layer and create the crinkle pattern.

My dough seems very dry. Did I do something wrong?

This dough is intentionally dry and stiff, which is what allows it to hold its shape and create those beautiful crinkles. Just ensure you’ve measured your flour correctly using the “scoop and level” method.

Is the lemon zest optional?

Yes, but highly recommended! The zest adds a bright, fresh lemon aroma that complements the deep flavor of the lemon oil beautifully.

Can I make the dough ahead of time?

Absolutely. You can portion the dough into balls, roll them in the sugars, and freeze them on a tray. Once frozen solid, transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.