Easy Lemon Crinkle Cookies

A blue plated filled with lemon crinkle cookies.

You’ll love these easy lemon crinkle cookies. They are perfectly sweet, with just the right amount of tart lemon flavor, and they simply melt in your mouth. And what’s even better, they are super easy to make!

Course Cookies

Cuisine American

Prep Time 15

Cook Time 10

Chill time 1

Total Time 1 25

Servings cookies

Calories 77

Author Elena Tomasi

Ingredients

2.8 oz. (80 g) unsalted butter softened
the zest of 1 lemon
½ cup (100 g) granulated sugar
1 egg
2 tablespoons lemon juice
2 cups (240 g) all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt

You will also need:

powdered sugar
granulated sugar

Instructions

Use your fingertips or the back of a spoon to rub the lemon zest into the granulated sugar until the sugar is moist and fragrant.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and lemon-sugar until pale and fluffy.
Add the egg and lemon juice and mix until smooth. Scrape down the sides and bottom of the bowl as needed.
Slowly add in the dry ingredients and mix just until combined. The cookie dough will be sticky.
Cover the dough tightly with clingfilm and chill for at least 1 hour. You can also keep it in the fridge overnight if you want to bake the cookies the next day.
Preheat the oven to 355°F (180°C) and line two large baking sheets with parchment paper.
Place some granulated sugar in a shallow, wide bowl or on a plate and put the powdered sugar in a second shallow bowl or on a plate.
Take the dough out from the fridge and roll it into balls (about 1 tablespoon each ball).
Roll each ball in granulated sugar first and then in the powdered sugar.
Place the balls 2 inches apart on the prepared baking sheets and bake for 8/10 minutes.
Allow the lemon crinkle cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Notes

To store– cookies can be stored in an airtight container at room temperature for up to 1 week.

To freeze unbaked cookies – Freeze the unbaked balls (don’t coat them with sugar) on a baking pan until solid, then transfer them to a freezer bag or container. When you want to bake them, let the balls thaw for a few minutes on the counter while the oven pre-heats, then roll in granulated sugar+ powdered sugar and bake. You may need to add an extra minute or two to the baking time.

To freeze baked cookies – To freeze baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator or on the counter.

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