Lemon Crinkle Cookies

Crumbl Lemon Crinkle cookie on a white background.

Delicious lemon crinkle cookies feature a strong dose of lemon zest, fresh lemon juice, and a touch of lemon extract to accentuate the lemon flavor. These cookies are big, soft, chewy, and so yummy!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 344kcal

Author Whitney Wright

Equipment

Ingredients

Lemon Crinkle Cookies

1 cup unsalted butter softened
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
4-6 drops yellow food coloring optional
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For Rolling

1/4 cup granulated sugar
1/2 cup powdered sugar

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside. Place the 1/4 cup granulated sugar and 1/2 cup powdered sugar in separate bowls. We will roll the cookie dough in each prior to baking.
In the bowl of a stand mixer cream the butter and sugar on medium speed for 2 minutes. Add the vanilla, lemon extract, eggs, lemon juice, lemon zest, and yellow food coloring (if using) and mix until combined. Use a rubber spatula to scrape down the sides of the bowl.
Add the flour, baking powder, baking soda, and salt and mix until combined.
Portion the dough into ¼ cup sized balls. Roll each ball of dough in the granulated sugar followed by the powdered sugar. Be sure to press and roll the dough into the powdered sugar so that it’s heavily coated.
Place 6 dough balls on the prepared baking sheet and gently press down on the tops of each dough ball with the palm of your hand. The dough should resemble a very thick disk. Bake for 11-14 minutes or until the edges are set, the centers no longer appear doughy, and the cookie has a crackled appearance.
Remove from the oven and let cookies cool on the pan for 5 minute before transferring to a wire rack to cool completely.
Serve warm or at room temperature.

Notes

Store leftover cookies in an airtight container for 4 days at room temperature.

Roll each cookie dough ball in powdered sugar a few times to ensure a heavy coat.

Nutrition