Soft Lemon Crinkle Cookies Recipe

No ratings yet

Crackly and chewy, these lemon crinkle cookies are a burst of sunshine. Soft and zinging with fresh lemon, if you’re looking for an easy cookie for Christmas, these are it!

Prep Time15

Cook Time12

Course: Cookies, Snack

Cuisine: American

Servings: cookies

Calories: 114kcal

Author: Natasha Minocha

Ingredients

2.5 cups All-purpose flour
1 tsp Cornstarch / Corn flour
1 tsp Baking powder
1/4 tsp Salt Omit if using salted butter
3/4 cup Butter, softened
3/4 cup Caster sugar
1 Egg
1/4 cup Lemon juice
2 tbsp Lemon zest
1 tsp Vanilla extract
2-3 tbsp Granulated sugar For rolling
1/2 cup Icing sugar For rolling

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, baking soda, cornstarch,and salt ( if using).
In another bowl, beat together the butter and caster sugar until light and fluffy.
Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
Mix the flour mixture into the butter mixture and combine using a spatula until a soft dough is formed.
Refrigerate the dough until firm, at least 3 hours.
You can refrigerate the dough for up to 3 days at this point.
When you're ready to bake, preheat the oven to 180 C and line a baking tray with Silpat or parchment paper.
Scoop out the dough into 1" balls and coat in granulated sugar, then liberally in icing sugar.
Place on the prepared tray and bake at 180 C for 10-12 minutes, or until the tops of cookies are slightly firm to touch.
Let the cookies rest on the tray for 5 minutes before placing them on a cooling rack.
Cool completely before transferring them to an air-tight container. Enjoy!
These cookies will stay well for about 10 days.

Nutrition