Description

These Lemon Crinkle Cookies offer a refreshing burst of citrus in a soft, melt-in-your-mouth treat. Coated in a dual-layer sugar crust that creates a beautiful crackled finish, they are the perfect balance of tangy lemon and sweet, buttery goodness.

Ingredients

2 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar, plus extra for rolling
1 large egg
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar

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Instructions

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium-high speed for about 3 minutes until pale and fluffy.
Add the egg, fresh lemon juice, lemon zest, and vanilla extract, then beat on high speed until incorporated (the mixture may look curdled).
Set the mixer to low and gradually add the dry ingredients, mixing just until a sticky dough forms.
Cover the bowl tightly and refrigerate the dough for at least 3 hours to prevent the cookies from spreading too thin.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Scoop the chilled dough into 1-tablespoon sized balls, roll each ball first in granulated sugar, and then heavily in confectioners’ sugar.
Place the balls 3 inches apart on the baking sheet and bake for 12–13 minutes until the edges are set; if they aren’t cracking, firmly bang the pan on the oven rack at the 9-minute mark.

Notes

To achieve a more intense citrus aroma, rub the lemon zest into the granulated sugar with your fingertips before creaming it with the butter. This releases the essential oils from the zest, ensuring every bite of the cookie is infused with bright, natural lemon flavor.

Prep Time: 15 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American