Very Lemon Crinkle Cookies Recipe

These Very Lemon Crinkle Cookies are bursting with bright, zesty lemon flavor and have a soft, chewy texture that makes them irresistible. Their signature look comes from rolling the cookie dough in powdered sugar before baking, creating a crinkled, crackled effect as they puff up in the oven. Perfect for lemon lovers, these cookies are fresh, tangy, and lightly sweet, making them a delightful treat for any occasion. Follow this easy recipe to bake a batch of these lemony cookies that are sure to be a hit with your family and friends!

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What are Lemon Crinkle Cookies?

Lemon crinkle cookies are soft, chewy cookies packed with lemon zest and juice for an intense lemon flavor. The cookie dough is rolled in powdered sugar before baking, and as the cookies spread in the oven, they develop a crackled, crinkly appearance, which gives them their name. These cookies are ideal for anyone who loves lemony desserts, with the perfect balance of sweetness and tanginess. They are a refreshing twist on classic crinkle cookies, which are often made with chocolate or spice flavors.

Ingredients List for Very Lemon Crinkle Cookies

Before you start baking, gather all the necessary ingredients for the dough and the powdered sugar coating.

For the Lemon Crinkle Cookies:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Optional: ½ teaspoon lemon extract (for extra lemon flavor)

For the Powdered Sugar Coating:

• ½ cup powdered sugar
• 1 tablespoon cornstarch (optional, helps with coating)

Ingredients List for Very Lemon Crinkle Cookies (Double Check)

Here’s a quick double-check to make sure you have everything:

For the Cookies:

• Fresh lemons are essential for both the juice and zest, giving these cookies their intense lemon flavor.
• Softened butter is key to achieving a smooth, creamy dough. Be sure to use unsalted butter for better control over the salt content.
• Adding an extra egg yolk enhances the chewy texture of the cookies.

For the Powdered Sugar Coating:

• Powdered sugar gives the cookies their signature crinkly appearance and a delicate sweetness on the outside.
• Cornstarch is optional but helps keep the powdered sugar from melting too quickly while the cookies bake, ensuring a beautiful crinkle effect.

Substitutions and Variations

Lemon crinkle cookies are versatile, and you can easily make substitutions or try variations based on your preferences or dietary needs.

1. Flavor Variations:

• Lemon-Lime Crinkle Cookies: Use a mix of lemon and lime zest and juice for a citrusy twist.
• Orange Crinkle Cookies: Swap the lemon juice and zest for orange juice and zest to create a different flavor profile.
• Lemon Poppy Seed Cookies: Add 1 tablespoon of poppy seeds to the dough for a lemon poppy seed variation.

1. Dietary Modifications:

• Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
• Dairy-Free: Substitute the butter with plant-based butter to make the cookies dairy-free.
• Vegan: Replace the butter with plant-based butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for each egg to make the cookies vegan-friendly.

1. Texture Modifications:

• Crispier Cookies: For a slightly crispier texture, bake the cookies for an additional 2-3 minutes until the edges are lightly golden.
• Extra Soft and Chewy Cookies: For even softer, chewier cookies, reduce the baking time slightly, pulling them out when the centers are just set.

1. Add-ins:

• White Chocolate Chips: Stir in ½ cup of white chocolate chips for a creamy contrast to the tangy lemon flavor.
• Shredded Coconut: Add ¼ cup of shredded coconut to the dough for a tropical touch.
• Candied Ginger: Add finely chopped candied ginger for a spicy-sweet complement to the lemon.

Step-by-Step Cooking Instructions

Here’s a step-by-step guide to making perfectly soft and tangy lemon crinkle cookies.

1. Prepare the Cookie Dough

• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Cream the butter and sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
• Add the egg, egg yolk, and flavorings: Beat in the egg, egg yolk, lemon juice, lemon zest, vanilla extract, and lemon extract (if using) until well combined.
• Add the dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.

2. Chill the Dough

• Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough helps the cookies hold their shape and enhances the flavor.

3. Preheat the Oven and Prepare the Coating

• Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Prepare the coating: In a small bowl, whisk together the powdered sugar and cornstarch (if using). The cornstarch helps the powdered sugar adhere to the cookies better.

4. Shape and Coat the Cookies

• Form the dough balls: Use a tablespoon or cookie scoop to portion the dough into 1-inch balls.
• Coat the dough in powdered sugar: Roll each dough ball generously in the powdered sugar mixture, making sure it is fully coated on all sides. This coating will create the crinkle effect as the cookies bake.
• Place on baking sheet: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

5. Bake the Cookies

• Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are set and the tops have a crinkled, crackled appearance. The centers should still be soft and slightly underbaked.
• Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

How to Cook Very Lemon Crinkle Cookies: A Step-by-Step Guide

Here’s a quick summary of the steps to make these bright and zesty lemon crinkle cookies:

1. Dough: Cream butter and sugar, add eggs and lemon juice, then mix in the dry ingredients.
2. Chill: Chill the dough for at least 30 minutes to help the cookies hold their shape.
3. Coat: Roll the dough balls in powdered sugar to create the crinkled effect during baking.
4. Bake: Bake at 350°F for 10-12 minutes until crinkled and set around the edges.

Common Mistakes to Avoid

• Skipping the Chilling Step: Chilling the dough is crucial for ensuring the cookies hold their shape and don’t spread too much while baking. Don’t skip this step!
• Not Using Enough Powdered Sugar: Be generous with the powdered sugar coating, as it’s what gives the cookies their signature crinkled look.
• Overbaking: Keep an eye on the cookies while they bake to avoid overbaking. The centers should remain soft and slightly underbaked for the best texture.

Serving and Presentation Tips

Here are some ideas to serve and present your very lemon crinkle cookies beautifully:

How to Serve Very Lemon Crinkle Cookies

• Serve at Room Temperature: Lemon crinkle cookies are best served at room temperature, where their flavors can fully shine.
• With Tea or Lemonade: These cookies pair wonderfully with a cup of tea or a glass of fresh lemonade for a refreshing treat.

Presentation Ideas for Very Lemon Crinkle Cookies

• Lemon Zest Garnish: For an extra pop of color and flavor, sprinkle a little fresh lemon zest over the cookies just before serving.
• Gift Packaging: These cookies make a perfect homemade gift! Package them in a decorative tin or box, lined with parchment paper, for a beautiful presentation.

Very Lemon Crinkle Cookies Recipe Tips

• Use Fresh Lemons: For the best flavor, always use fresh lemons for both the juice and zest.
• Chill the Dough: Chilling the dough is essential for ensuring the cookies hold their shape and develop the crinkled look.
• Store Properly: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

Frequently Asked Questions (FAQs)

1. Can I make lemon crinkle cookies in advance?
Yes! You can make the dough ahead of time and refrigerate it for up to 2 days before baking. You can

also freeze the dough balls (without the powdered sugar) and bake them straight from the freezer.

2. How long do lemon crinkle cookies last?
These cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature. You can also freeze them for up to 3 months.

3. Can I freeze lemon crinkle cookie dough?
Yes! You can freeze the dough balls (before rolling them in powdered sugar) for up to 3 months. When ready to bake, let the dough balls thaw slightly, roll them in powdered sugar, and bake as directed.

4. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice if fresh lemons are unavailable. However, the flavor may not be as bright and tangy.

5. How do I prevent the cookies from flattening too much?
Chilling the dough is key to preventing the cookies from spreading too much. Be sure to chill the dough for at least 30 minutes before baking.

Conclusion

Very lemon crinkle cookies are a delightful and refreshing treat for any occasion, offering a bright burst of lemon flavor in every bite. Their soft, chewy texture and signature crinkled appearance make them both delicious and visually appealing. Whether you’re baking them for a party, holiday, or just because, these cookies are sure to impress lemon lovers with their zesty, tangy goodness. Enjoy them with a cup of tea or package them up as a thoughtful homemade gift—however you serve them, these cookies are bound to be a hit!

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