{"id":31401,"date":"2023-12-16T18:42:11","date_gmt":"2023-12-16T13:12:11","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=31401"},"modified":"2024-04-29T15:02:25","modified_gmt":"2024-04-29T09:32:25","slug":"soft-lemon-crinkle-cookies-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/soft-lemon-crinkle-cookies-recipe\/","title":{"rendered":"Soft Lemon Crinkle Cookies Recipe"},"content":{"rendered":"\n

Crackly and chewy, these lemon crinkle cookies<\/strong> are a burst of sunshine. Soft, lemony, and bright, these lemon cookies are totally irresistible!<\/p>\n\n\n\n

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Adapted from Sally\u2019s Baking Addiction<\/a>, these lemon crinkle cookies are a spot of refreshing air, especially after a month of deep, chocolatey, and cinnamon flavors!<\/p>\n\n\n\n

The perfect balance of citrus and sweetness, these soft lemon cookies are absolutely lovely to nibble on while you bask in the sun, sipping a cup of hot tea. They fit right into your festive Holiday cookie box<\/a>! I promise these melt in the mouth, brighten up any occasion, and leave your taste buds singing with delight!<\/p>\n\n\n\n

Love lemony flavor in your cookies? Then you must try my lemon crescent cookies<\/a>, almond cinnamon cookies<\/a>, and Christmas wreath cookies<\/a>!<\/p>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Bright lemon flavor from fresh lemon juice and zest!<\/p>\n\n\n\n

\u2728 Soft, cake-like texture! Thanks to the cornstarch, these lemon cookies are tender and melt-in-your-mouth!<\/p>\n\n\n\n

\u2728 The sugary, crackly tops make these lemon crinkle cookies so pretty and festive.<\/p>\n\n\n\n

\u2728 Make-ahead friendly - The dough stays well for up to 3 days in the fridge, so you can make the cookies on demand!<\/p>\n\n\n\n

\u2728 Easy to make! With simple ingredients and straightforward steps, these soft lemon cookies are easy to master, even for a beginner baker!<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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Loved by my family \u2026I was a bit apprehensive as they were quite different from the choco chip
variety that kids love but they were a hit. - Pratibha<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Butter:<\/strong> Make sure the butter is softened for the best texture. You can use salted or unsalted butter. Do add a quarter teaspoon of salt if using unsalted.<\/p>\n\n\n\n

Cornstarch<\/strong>: Also known as cornflour. This is what makes the lemon crinkle cookies soft and tender.<\/p>\n\n\n\n

Sugar:<\/strong> I used caster sugar as it blends easily. But cane, raw or granulated, works like a charm too in this recipe for lemon sugar cookies. We also use icing sugar ( powdered sugar) and granulated sugar for coating the dough balls, like I did for my gingerbread kiss cookies<\/a>.<\/p>\n\n\n\n

Flour:<\/strong> All-purpose flour makes the tenderest cookies, so that\u2019s what I go for. Buckwheat flour is a great option for gluten-free crinkle cookies.<\/p>\n\n\n\n

Egg:<\/strong> For structure and richness. To make eggless lemon crinkle cookies, swap the egg with yogurt, as I did for my gingerbread crinkle cookies<\/a> and chocolate crinkle cookies<\/a>.<\/p>\n\n\n\n

Lemon<\/strong>: The best choice for these Christmas cookies with lemon is fresh lemon juice and freshly grated zest. Avoid bottled lemon juice. Use a hefty amount, and if you want an extra punch of lemony flavor, add a good-quality<\/em> lemon extract.<\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Lemon Crinkle Cookies<\/h2>\n\n\n\n

Step 1:<\/strong> Whisk together all-purpose flour, cornstarch, baking powder, and salt (if using unsalted butter). Set aside.<\/p>\n\n\n\n

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Step 2:<\/strong> In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Mix in lemon juice, eggs, lemon zest, and vanilla extract.<\/p>\n\n\n\n

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Step 3:<\/strong> Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula just until you have a soft cookie dough.<\/p>\n\n\n\n

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Step 4:<\/strong> Cover the dough and refrigerate for at least 1 hour or up to 3 days.<\/p>\n\n\n\n

Step 5<\/strong>: When you're ready to bake, preheat the oven and line a baking tray with Silpat or parchment paper.<\/p>\n\n\n\n

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Step 6:<\/strong> Take tablespoon-sized portions of chilled dough (or scoop them using an ice cream scoop) and roll them into 1-inch balls using your palms.<\/p>\n\n\n\n

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Step 7:<\/strong> Coat each ball in granulated sugar and then icing sugar liberally.<\/p>\n\n\n\n

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Step 8<\/strong>: Place the sugar-coated lemon holiday cookies on the prepared baking sheet, leaving some space between each cookie.<\/p>\n\n\n\n

Step 9<\/strong>: Bake for 10\u201312 minutes, or until the edges are golden and the tops are crackly.<\/p>\n\n\n\n

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Step 10:<\/strong> Cool completely on a wire rack before transferring to an airtight container.<\/p>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n