Lemon Crinkle Cookies are one of my favorite treats. They are tangy and sweet and lemon-y. They taste like sunshine and summertime and are mouth-watering perfection. These cookies are easy to make and come together quickly.
I absolutely love lemon flavored things, especially when they have that tart mouth-watering punch. This recipe was inspired by another lemon cookie recipe I tried years ago. The cookie was okay, but all I could think was "where's that tart lemony goodness?" So I set out to create my own and these tart and tangy lemon crinkle cookies were born. They have that lemony zip we all love and are soft and chewy.
First you'll want to zest or microplane your lemons, then using a lemon juicer, juice your lemons. Tip: I got my first microplaner almost 2 years ago and it changed my zesting life forever. if you only have one lemon and it doesn't give you quite enough juice, feel free to use lemon juice concentrate for the rest.
- Next, in a clean bowl whisk together your dry ingredients.
- Then you'll mix the wet ingredients and lemon zest.
- Combine your dry ingredients into your wet ingredients.
- Using a spoon or cookie scoop, plop onto baking sheet and bake.
- Make tart lemon glaze then drizzle over cooled cookies.
Lemon Crinkle Cookies
- Total Time: 25 minutes
- Yield: 16 cookies 1x
Description
Tart, crinkle top cookies with a lemony punch of flavor.
Ingredients
- 1/3 cup butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/4 cup lemon juice
- zest from one lemon
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 cups all-purpose flour
For the glaze:
- 1 Tablespoon lemon juice
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- Zest and juice lemon (depending on how juicy your lemon is, you may need more than one)
- In a clean bowl whisk together flour, baking powder, baking soda and salt.
- Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar. Add vanilla, lemon zest, lemon juice and egg and beat 2 minutes.
- Stir in dry ingredients slowly, just until combined. Dough will be pretty wet.
- Plop scoops of dough onto a lined baking sheet, about 1 1/4 inch diameter.
- Bake 9-11 minutes just until the tops of the cookies turn matte. (not shiny or melted looking). Cool for 3 minutes before moving to a cooling rack.
- Allow to cool at least 10 minutes. Meanwhile, combine powdered sugar and lemon juice to form the tart lemon glaze.
- Using a spoon, fill it with glaze and allow it to drizzle over the cookie. These cookies are meant to be fun, so don't worry about a specific design!
- Enjoy!
Notes
Make ahead: The dough can stay in the refrigerator for up to 3 days, just let it rest on the counter for 30 minutes before use. Cooked cookies can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: cookies
These are seriously good and really quick to make! Yum! I will definitely make these again 🙂
★★★★★
I love lemon flavored goddies and these are wonderful. I will definitely make them again and again.
★★★★★
These are easy to make and have a nice strong tart lemon flavor. They are really soft and chewy too.
★★★★★