Soft Lemon Crinkle Cookies Recipe -

lemon crinkle cookies on a platter with Christmas decorations around.

5 from 1 vote

Soft Lemon Crinkle Cookies Recipe

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

Prep Time15

Cook Time12

Chilling Time3

Course: Cookies

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 powder, 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 / 350 F 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/ 350 F for 10-12 minutes, or until the tops of cookies are slightly firm to the 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.

Video

Notes

Want the signature crackly tops of crinkle cookies? Chill the dough. If you’re short on time, even 30 minutes will do. Or, you can make the cookie dough ahead of time and refrigerate it for up to 3 days.
Chilling also helps with the easier rolling of the cookie dough balls in sugar.
Although it’s optional, I like to roll the cookies in granulated sugar first and then give the lemon crinkles an icing sugar-coating. Why? It prevents the icing sugar from being absorbed into the dough while baking.
Don’t overbake the cookies. Keep in mind that they harden as they cool, and you want that soft, cakey texture in the center.
You can freeze lemon-crinkle cookie dough for up to a month. When you’re ready to bake, thaw the cookie dough balls for 30 minutes in the refrigerator.

Nutrition