Lemon Crinkle Cookies are a delightful treat that brightens up any day. These cookies are soft and chewy, with a delicious lemon flavor. They are not only fun to make but also perfect for sharing with family and friends. These cookies are beautifully cracked and dusted with powdered sugar, giving them a lovely appearance that matches their fantastic taste. Whether you are baking for a special occasion or simply craving something sweet, Lemon Crinkle Cookies are an excellent choice.
Why Make This Recipe
Making Lemon Crinkle Cookies at home is a wonderful experience. The fresh taste of lemon adds a zing that is both refreshing and satisfying. They’re great for any time of the year, especially during the spring and summer when citrus flavors shine.
This recipe is also straightforward. Even if you are a beginner in baking, you can follow these simple steps with ease. The ingredients are easy to find and not overly complicated. There’s something therapeutic about mixing ingredients and watching your cookies rise in the oven, filling your home with a sweet aroma.
Baking these cookies can also be a fun activity for kids or a great way to bond with loved ones. Plus, sharing these delightful treats with friends and family enhances their enjoyment. Making and sharing Lemon Crinkle Cookies is a delicious way to create memories.
How to Make Lemon Crinkle Cookies
Ingredients
Here’s what you need to make the perfect Lemon Crinkle Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5-8 drops of yellow food coloring (optional)
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar (also known as icing sugar or confectioners sugar)
Directions
Mix the Dry Ingredients:
In a large bowl, combine the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure to mix them well. This will ensure that the baking soda and salt are evenly distributed throughout the flour. Set this bowl aside for now.Cream Butter and Sugar:
Get your stand mixer out. In the bowl of the stand mixer, add 1/2 cup of softened butter and 1 cup of sugar. Beat the mixture until it becomes fluffy. This should take about a couple of minutes.Add Wet Ingredients:
Once the butter and sugar are light and fluffy, it’s time to add the next ingredients. Add in 1 large egg, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, and 1/2 teaspoon of vanilla extract. If you want a more vibrant color, add 5-8 drops of yellow food coloring. Mix everything together until well combined.Combine Dry Ingredients:
Slowly add the dry flour mixture you prepared earlier into the stand mixer. Mix on low speed until everything is just incorporated. You do not want to overmix it, just until you don’t see any dry flour.Chill the Dough:
Cover the bowl tightly with plastic wrap. Place it in the refrigerator for about 2 hours. Chilling the dough helps it to set. This will make it easier to handle when you start to scoop and bake.Preheat the Oven:
After your dough has chilled, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This will help the cookies bake evenly and prevent sticking.Scoop and Shape the Dough:
Use a small cookie scoop or a spoon to scoop out the dough. Roll each scoop into a ball with your hands. The dough should be firm, but still scoopable. If it feels too soft, you can chill it a little longer in the fridge or freezer.Roll in Sugar:
Prepare to coat each dough ball. First, roll the dough balls in the regular sugar (1/4 cup) to give them a sweet base. Then roll them in the powdered sugar (3/4 cup) so they are generously covered. This will create that beautiful crinkle effect when baking.Arrange on Baking Sheets:
Place the coated dough balls on the lined baking sheets. Make sure to leave about 2 inches of space between each ball to allow for spreading.Bake the Cookies:
Bake the cookies in your preheated oven for about 10 to 12 minutes. Keep an eye on them; they should be set around the edges but slightly soft in the center.Cool the Cookies:
Once they are done, take them out of the oven. Let the cookies sit on the baking sheet for about 5 minutes. After that, transfer them to a cooling rack to cool completely.
How to Serve Lemon Crinkle Cookies
Lemon Crinkle Cookies are great for many occasions. You can serve them at tea parties, picnics, or family gatherings. They pair nicely with a cup of tea or lemonade. If you want to impress your guests, consider plating them on a decorative dessert stand.
For an extra touch, you can drizzle a light lemon glaze over the cookies. This can be made by mixing powdered sugar with lemon juice until smooth. It adds a nice glossy finish and enhances the lemon flavor!
How to Store Lemon Crinkle Cookies
To keep your Lemon Crinkle Cookies fresh, store them in an airtight container. Be sure to let them cool completely before placing them in the container. If you like them soft, they can be stored at room temperature.
If you want them to last longer, you can refrigerate them. Just know that they might become a bit firmer. For longer storage, consider freezing them. To do this, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They can be stored in the freezer for up to three months. When ready to eat, simply thaw at room temperature.
Tips to Make Lemon Crinkle Cookies
Fresh Ingredients Matter: Always use fresh lemons for juice and zest. This will ensure your cookies have the best flavor.
Chill the Dough: Don’t skip the chilling step. It helps the cookies hold their shape and results in a better texture.
Baking Time: Watch your cookies carefully in the last few minutes. Ovens can vary, and you don’t want to overbake them.
Don’t Overmix: Once you add the dry ingredients, mix until just combined to keep the cookies tender and avoid a tough texture.
Variation
You can easily customize this recipe. Here are a few variations to try:
- Add Nuts: If you enjoy a crunch, try adding finely chopped nuts like walnuts or pecans to the dough.
- Use Lime or Orange: Substitute lime or orange juice and zest for a different citrus flavor.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
FAQs
1. How can I make my cookies look more crinkled?
To achieve a more pronounced crinkle, make sure to roll your cookie dough balls well in the powdered sugar. The powdered sugar coating helps create the cracking effect as the cookies rise and spread during baking.
2. Can I use margarine instead of butter?
Yes, you can use margarine instead of butter, but keep in mind that it may change the flavor slightly. Butter typically gives a richer taste and better texture.
3. How long do these cookies last?
Lemon Crinkle Cookies can last up to a week when stored properly in an airtight container at room temperature. If refrigerated, they can last a little longer, but for the best taste, it’s best to enjoy them fresh.
Baking Lemon Crinkle Cookies is an enjoyable way to bring some sweetness into your life. With their bright flavor and beautiful appearance, these cookies are sure to be a hit with everyone. Happy baking!
Lemon Crinkle Cookies
Ingredients
Method
- In a large bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In a stand mixer, cream the softened butter and sugar until fluffy, about 2 minutes.
- Add egg, lemon juice, lemon zest, vanilla extract, and optional food coloring, mixing until well combined.
- Slowly add the dry flour mixture into the wet ingredients, mixing on low speed until just incorporated.
- Cover the bowl with plastic wrap and refrigerate the dough for about 2 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out dough and roll into balls. Roll each ball in regular sugar, then in powdered sugar.
- Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 10 to 12 minutes, or until set around the edges but soft in the center.
- Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.