These Lemon Crinkle Cookies are bursting with lemon flavor! A melt-in-your-mouth cookie that will leave your tastebuds wanting more!
Welcome to our sunny kitchen, where we’re about to embark on a baking adventure that promises to brighten up your day – Lemon Crinkle Cookies! These delightful treats offer a vibrant twist on the classic crinkle cookie, infusing it with the tangy freshness of fresh lemon. Get ready to experience the perfect balance of sweetness and zest in every bite as we guide you through understanding the ingredients and step-by-step instructions for baking these delightful treats.
Why you’ll love these Lemon Crinkle Cookies
- Melt-in-you-mouth!
- A crinkle cookie bursting with lemon!
- Perfect for Easter, spring or anytime you want lemon cookies!
- Easy to make!
- Sunny, bright and delicious!
Understanding the Ingredients in Lemon Crinkle Cookies
To start off on the right foot, let’s dive into the key ingredients that make Lemon Crinkle Cookies so irresistible. You’ll need all-purpose flour, granulated sugar, an egg, butter, baking powder, salt, pure vanilla extract and, of course, fresh lemon juice and lemon zest. The star of the show here is the lemon juice and zest, which adds a burst of flavor and aroma to the cookies. In addition, a few drops of yellow food coloring to give the cookie its bright yellow color. To create the crinkled look, the dough is rolled into balls and then coated in both granulated sugar and powdered sugar to create one eye-catching top.
Lemon Crinkle Cookies-Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1 zest of lemon
- 4 tbsp fresh lemon juice (whole lemon)
- 6 drops yellow food coloring
For Rolling Dough Balls
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
Step-by-Step Instructions
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, beat butter and sugar until light and fluffy. Scrape down the sides as needed.
- Add the egg and beat until combined.
- Beat in pure vanilla extract, lemon zest, lemon juice and food coloring until incorporated.
- Add in the flour mixture and beat on low until combined.
- Cover and refrigerate for 1-2 hours or up to overnight.
- Using two small bowls, add 1/4 cup of granulated sugar to one bowl and 1/4 cup of powdered sugar to the other bowl.
- Roll dough into 1 inch balls. Drop rolled balls into granulated sugar and coat, then roll balls into powdered sugar and coat. Place onto a parchment lined baking sheet, 2 inches apart.
- Bake for 14-16 minutes in a preheated oven set to 350℉. Cookies are done when the edges are firm and the tops crack.
- Let cookies rest on the baking sheet for about 2-3 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- Store leftovers in an airtight container for up to 5 days. To freeze, place cookies in an airtight container for up to 3 months. Place wax paper between layers.
Serving Suggestions and Storage
With our cookies freshly baked and cooled, it’s time to indulge! These sunny treats pair perfectly with a steaming cup of tea or coffee, allowing you to savor their delightful flavors with every sip. If you find yourself with leftovers (although they tend to disappear quickly!), store them in an airtight container to maintain their freshness. They should keep well for several days, although they rarely last that long once discovered! Make ahead of time and freeze cookies for later use. Just place cookies in an airtight container placing wax paper between layers and freeze for up to 3 months.
Grab your ingredients!
These Lemon Crinkle Cookies are a delightful fusion of sweet and tangy flavors that are sure to brighten up any occasion. Whether enjoyed as a midday snack or a sweet ending to a meal, these cookies never fail to impress. We hope you’ve enjoyed baking along with us and that these sunny treats bring a ray of sunshine to your day. Stay tuned for more citrus-infused recipes and baking inspiration right here in our kitchen at Knife & Paddle! And remember…
Life’s too short to eat bad food!
For other delicious lemon recipes try:
Light Lemon Cake with Cream Cheese Frosting
Simple Lemon Crisscross Cookies
Lemon Crinkle Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
- bowls
- Baking Sheets
- Wire racks
- small cookie scoop
- Parchment paper
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1 zest of lemon
- 4 tbsp fresh lemon juice whole lemon
- 6 drops yellow food coloring
For Rolling Dough Balls
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
Instructions
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, beat butter and sugar until light and fluffy. Scrape down the sides as needed.
- Add the egg and beat until combined.
- Beat in pure vanilla extract, lemon zest, lemon juice and food coloring until incorporated.
- Add in the flour mixture and beat on low until combined.
- Cover and refrigerate for 1-2 hours or up to overnight.
- Using two small bowls, add 1/4 cup of granulated sugar to one bowl and 1/4 cup of powdered sugar to the other bowl.
- Roll dough into 1 inch balls. Drop rolled balls into granulated sugar and coat, then roll balls into powdered sugar and coat. Place onto a parchment lined baking sheet, 2 inches apart.
- Bake for 14-16 minutes in a preheated oven set to 350℉. Cookies are done when the edges are firm and the tops crack.
- Let cookies rest on the baking sheet for about 2-3 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- Store leftovers in an airtight container for up to 5 days. To freeze, place cookies in an airtight container for up to 3 months. Place wax paper between layers.
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