Here is a simple guide to make soft and bright lemon crinkle cookies you will enjoy.
INTRODUCTION
Lemon crinkle cookies are soft, bright, and full of lemon flavor. These cookies crack on top and look pretty with a dusting of powdered sugar. They bake quick and they fit in a small pan. You can make them for tea, a snack, or a small party. If you like citrus treats, try this classic lemon cookie recipe for another easy lemon idea.
This recipe uses common items from your kitchen. The dough is easy to mix by hand or with a mixer. The lemon zest gives a fresh, real lemon taste. These cookies keep well and they stay soft for days when stored right.
WHY YOU WILL LOVE THIS RECIPE
You will love these lemon crinkle cookies because they are bright and simple. The crumbs are tender and not dry. Each cookie has a lemon taste up front and a soft bite. The outside is slightly firm while the inside stays soft. They look fancy with the cracks and powdered sugar, but they are simple to make.
This recipe moves fast. It does not need chilling. You scoop, roll, and bake. You can make many cookies in one hour. The ingredients are common and likely in your pantry. The almond extract adds a light, warm note that pairs well with lemon.
HOW TO MAKE Lemon Crinkle Cookies
This is a very easy plan. Read the steps first, then work in order. Wash hands and set out butter and eggs to warm to room temperature. Measure ingredients before you start so the work goes smooth.
Work with the sugar and lemon zest first to release flavor. Cream the butter and sugar until light. Add eggs and almond extract next. Mix dry items last to avoid over mixing. Roll the dough balls in powdered sugar so they get a white crackled top. Bake until the bottoms have a slight brown and the tops look matte. Cool for a few minutes and move to a wire rack.
EQUIPMENT NEEDED
- Stand mixer or electric hand mixer (or a mixing bowl and a strong hand)
- Measuring cups and spoons
- Microplane or fine grater for lemon zest
- Mixing spoon or paddle
- Baking sheets
- Parchment paper
- Large plate for powdered sugar
- Cooling rack
- Cookie scoop or tablespoon measure
Ingredients You’ll Need :
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 tablespoon almond extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 2 drops yellow gel food coloring (optional)
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 350°F. Prepare baking sheets with parchment paper. In the bowl of a stand mixer or an electric mixer combine sugar and lemon zest with fingertips until sugar is thoroughly coated in lemon. Add butter and cream until light and fluffy, about 3-5 minutes. Mix in almond extract and eggs until combined, scraping sides as needed. Add salt, baking powder, baking soda, and flour, mixing until combined. Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball; then roll in powdered sugar. Place on baking sheet, fitting about 12 per sheet. Bake for 9-11 minutes until bottoms are barely browned and cookies look matte. Cool for about 3 minutes before transferring to a cooling rack. Serve and enjoy!
HOW TO SERVE Lemon Crinkle Cookies
Serve these cookies at room temperature so the lemon flavor opens up. They go well with a plain tea or strong coffee. For a bright pairing, try them with fresh berries on the side. If you want a cool contrast, add a small scoop of vanilla ice cream or a spoon of whipped cream on the plate.
You can also stack a few on a platter and dust extra powdered sugar before guests arrive. For a light dessert plate, add sliced lemon or mint leaves for color. If you plan a tea party, place one cookie on each small napkin with a lemon wedge nearby. For a fresh twist try them with raspberries; see this lemon raspberry cookies idea for more serving inspiration.
STORAGE & FREEZING : Lemon Crinkle Cookies
Store cookies in an airtight container at room temperature. Place a sheet of parchment between layers to stop them from sticking. They stay soft for up to 5 days at room temperature.
To freeze baked cookies, place cooled cookies on a tray and freeze until firm. Move them into a freezer bag or container and seal. They keep well for up to 3 months. Thaw at room temperature for 20 to 30 minutes before serving.
To freeze dough, scoop dough balls and place on a tray. Freeze until firm, then move to a bag. Bake from frozen and add an extra 1-2 minutes to the bake time.
SERVING SUGGESTIONS
- Pair with a cup of black tea or lemon green tea.
- Serve with a small glass of milk for kids.
- Arrange with fresh berries like strawberries or blueberries for color and balance.
- Make a cookie sandwich with lemon curd or vanilla buttercream between two cookies.
- Add a sprig of mint or edible flowers for a pretty plate.
VARIATIONS
You can change small parts to make new flavors.
- Lemon glaze: Mix powdered sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies for a shiny top.
- Lemon poppy seed: Add 1-2 tablespoons of poppy seeds to the dough for a soft crunch and classic match with lemon.
- Citrus mix: Add 1 teaspoon orange zest with lemon zest for a bright, mixed citrus flavor.
- Color: Use a drop of yellow gel food coloring to make the dough look sunny.
- Cocoa twist: For a different look try a chocolate version. If you want something different, try a cocoa twist like these red velvet crinkle cookies to see how the crinkle style works with other flavors.
Keep changes small so the dough texture stays right. Do not add too much liquid or the cookies will spread too much.
FAQs
Q: Can I use bottled lemon juice instead of lemon zest?
A: The best lemon flavor comes from zest. Bottled lemon juice gives acid but not the bright oil in the zest. If you must, add a small teaspoon of juice but still use zest if you can.
Q: Can I bake these at a different temperature?
A: The recipe works best at 350°F. Lower temperatures will change the texture. Higher temperatures may brown the edges too fast.
Q: Why did my cookies spread flat?
A: Check butter temperature. If butter is too soft or melted, cookies will spread. Also avoid adding too much liquid. Chill dough briefly if needed.
Q: Can I make these gluten free?
A: Yes. Use a 1:1 gluten free flour blend that is made for baking. The texture may change a little. Add a bit more flour if the dough feels too soft.
Q: How do I get big cracks on top?
A: Roll dough well in powdered sugar. Bake until the tops are set and look matte. The contrast between the white powdered sugar and dough makes the cracks visible.
Q: Can I make them dairy free?
A: You can try a dairy free butter substitute that measures like butter. The result will be a bit different, but many substitutes work well.
MAKE-AHEAD TIPS FOR Lemon Crinkle Cookies
Make the dough up to the point of scooping. Cover the bowl and chill for up to 24 hours. When ready, scoop, roll in powdered sugar, and bake as directed. You can also pre-scoop dough balls and freeze them on a tray. Move frozen balls to a bag and bake from frozen. Add a minute or two to bake time.
If you need cookies fresh for a party, bake the day before and store in an airtight container. Reheat for 5-8 seconds in the microwave for a warm, soft bite. For a larger crowd, double the recipe and bake many sheets at once. Keep cooled cookies in layers with parchment paper in the container.
Lemon Crinkle Cookies
Ingredients
Method
- Preheat oven to 350°F. Prepare baking sheets with parchment paper.
- In the bowl of a stand mixer or an electric mixer, combine sugar and lemon zest with fingertips until sugar is thoroughly coated in lemon.
- Add butter and cream until light and fluffy, about 3-5 minutes.
- Mix in almond extract and eggs until combined, scraping sides as needed.
- Add salt, baking powder, baking soda, and flour, mixing until combined.
- Pour powdered sugar onto a large plate.
- Scoop 1 tablespoon portions of dough and roll into a ball; then roll in powdered sugar.
- Place on baking sheet, fitting about 12 per sheet.
- Bake for 9-11 minutes until bottoms are barely browned and cookies look matte.
- Cool for about 3 minutes before transferring to a cooling rack.