Lemon Crinkle Cookies Recipe

Ingredients

Dry Ingredients

• 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup + 2 Tablespoons (225g) granulated sugar
• 1 large egg, at room temperature
• 1/4 cup (60ml) fresh or bottled lemon juice, at room temperature
• 1 Tablespoon lemon zest (packed Tablespoon)
• 1 teaspoon vanilla extract

For Rolling

• 3 Tablespoons (35g) granulated sugar (optional)
• 1 cup (120g) confectioners’ sugar

Instructions

1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl and set aside.
2. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamy, about 3 minutes.
3. Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture and beat on high speed until combined, about 1 minute. It might look curdled, which is normal. Scrape down the sides and bottom of the bowl.
4. Add the flour mixture and beat on low speed until just combined. The dough will be thick, creamy, and sticky.
5. Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. This step is mandatory for handling the sticky dough.
6. Remove dough from refrigerator and let sit 10 minutes if chilled longer than 3 hours. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
7. Scoop about 1 tablespoon (20g) of dough each and roll into balls. For best results, roll balls in granulated sugar first, then very generously in confectioners’ sugar (rolling 2-3 times if you want more powdered sugar coverage). Place balls 3 inches apart on baking sheets.
8. Bake for 12–13 minutes until edges are set but centers look soft. If the cookies don’t spread by minute 9, remove the tray and gently bang it on the counter 2–3 times to help spread, then continue baking.
9. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will deflate slightly as they cool.
10. Store cookies covered at room temperature for up to 1 week.

Notes

• The dough can chill for up to 3 days, making this a great make-ahead recipe.
• Baked cookies freeze well for up to 3 months; unbaked dough balls (without confectioners’ sugar coating) also freeze for up to 3 months.
• When ready to bake frozen dough balls, thaw on the counter for at least 30 minutes, then roll in confectioners’ sugar and bake as directed.
• If you don’t have cornstarch, it can be omitted though it helps keep cookies soft and thick.
• Lemon juice and zest can be substituted with other citrus fruits like Meyer lemons for different flavors.
• Rolling cookie dough balls first in granulated sugar helps prevent confectioners’ sugar from melting into the dough.
• Use parchment paper or silicone mats to prevent sticking and for even baking.