Name: Lemon Crinkle Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 3 h 28 min
Cuisine: American
Ingredients: 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled); 1 teaspoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; 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); 1 teaspoon vanilla extract; 3 Tablespoons (35g) granulated sugar (optional, for rolling); 1 cup (120g) confectioners’ sugar

Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

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)

1 teaspoon vanilla extract

3 Tablespoons (35g) granulated sugar (optional, see step 6)

1 cup (120g) confectioners’ sugar

Instructions

Step 1: Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.

Step 2: In a large bowl, beat the softened butter and 1 cup + 2 Tablespoons granulated sugar on medium-high speed until creamy, about 3 minutes. Add the egg, lemon juice, lemon zest, and vanilla extract, then beat on high speed until combined, about 1 minute. The mixture may look curdled—this is normal. Scrape down the sides and bottom of the bowl. Add the flour mixture and beat on low speed just until combined. The dough will be thick, creamy, and sticky.

Step 3: Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is required to handle the sticky dough easily.

Step 4: Remove the dough from the fridge. If chilled more than 3 hours, let it rest at room temperature for about 10 minutes to soften slightly for easier scooping.

Step 5: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 6: Scoop about 1 tablespoon (approximately 20g) of dough per ball. To prevent the confectioners’ sugar from melting into the dough, first roll each ball lightly in the optional granulated sugar, then roll generously in confectioners’ sugar. For a heavier coating, roll 2-3 times in confectioners’ sugar. Place dough balls 3 inches apart on the baking sheets.

Step 7: Bake for 12–13 minutes until edges are set but centers still look soft. If cookies aren’t spreading by minute 9, remove the baking sheet and firmly tap it on the counter 2–3 times to encourage spreading, then return to the oven.

Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will slightly deflate as they cool.

Tips & Variations

For a more intense lemon flavor, add extra lemon zest or a drop of lemon extract.

If you prefer a brighter color, use yellow food coloring mixed into the dough.

Rolling the dough balls multiple times in confectioners’ sugar creates a thicker crackled coating.

Swap half the all-purpose flour for cake flour for a softer, more tender cookie.

Use fresh lemon juice if possible, but bottled lemon juice works well too.

FAQs

Why does the dough look curdled after adding the lemon juice?

This happens because lemon juice is acidic and can cause the butter mixture to separate slightly. It’s normal and won’t affect the final texture of the cookies.

Can I use lemon extract instead of lemon juice?

You can use lemon extract for flavor, but it will not provide the same moisture or acidity. Using lemon juice helps the cookies spread and adds fresh brightness to the flavor.