Description
These Lemon Crinkle Cookies are soft, tender, and bursting with fresh lemon flavor. Coated in a delicate powdered sugar crust, they offer a perfect balance of tangy and sweet with a lovely crinkled top. Ideal for spring and summer baking, they make a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone mats to prevent the cookies from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together for 2 to 3 minutes, or until the mixture becomes light and fluffy.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the fresh lemon juice, lemon zest, and vanilla extract for a bright and aromatic flavor base.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients and mix until just combined. The dough will be thick and slightly sticky, which is perfect for these cookies.
- Form cookies: Roll tablespoon-sized portions of the dough into balls. Coat each ball generously in powdered sugar to create the classic crinkle effect and a sweet crust.
- Arrange on baking sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets, allowing room for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are lightly golden and the tops have cracked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the best texture.
Notes
- For extra lemon flavor, consider adding more zest or a bit of lemon extract.
- Ensure the butter is softened but not melted to achieve the ideal cookie texture.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
