Chewy Lemon Crinkle Cookies with Crisp Edges
Made with fresh lemon zest and real lemon juice, these Lemon Crinkle Cookies bake up soft and chewy in the center with lightly crisp edges. There’s no cake mix shortcut here, just simple pantry staples and a double roll in powdered sugar for those bold, snowy cracks. Chill the dough before baking to keep them thick and perfectly crinkled.
Servings 20
Calories 139kcal
Equipment
Ingredients
- 1 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups sugar
- 2 tablespoons lemon zest 2 lemons
- 2 tablespoons lemon juice
- 1 egg
- 1 egg yolk
- 4 tablespoons butter melted and cooled slightly
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
- ½ cup powdered sugar
Instructions
- Whisk flour, baking powder and salt together in a medium bowl.
- Zest two lemons first before juicing.
- In the bowl of a stand mixer, beat the sugar and lemon zest from two lemons until well combined. Add the egg and yolk, butter, oil, vanilla, and lemon juice and mix until pale and thickened, about 2-3 minutes. Add flour and mix just until it's incorporated. The dough will be stickier than most cookie doughs. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350º and line baking sheets with parchment paper. Sift the powdered sugar and place it in a small bowl.
- Form into balls using a 2 tablespoon scoop. Toss 2 times in powdered sugar to coat and place on prepared pans. Bake until cracked and set on top but still moist within the cracks, 12-13 minutes depending on the size of the cookies.
Notes
- The dough will be sticky but will firm up when refrigerated.
- This dough needs to be refrigerated at least an hour or the cookies will spread.
- To help the powdered sugar evenly coat the cookies, try sifting it first and then roll the balls several times to make sure each ball is coated.
- You can refrigerate the dough longer than 1 hour.
