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Soft, chewy cookies bursting with fresh lemon flavor, featuring crinkly tops and a delicate citrus taste from fresh lemon juice and zest.

Ingredients

Scale
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar (plus 1/4 cup for rolling)
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 5–8 drops yellow food coloring (optional)
  • 3/4 cup powdered sugar (for rolling)

Instructions

  1. Whisk together all-purpose flour, baking soda, and salt in a large bowl and set aside.
  2. In a stand mixer or with a hand mixer, beat softened butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
  3. Add the egg, fresh lemon juice, lemon zest, vanilla extract, and optional yellow food coloring to the butter mixture and beat until combined.
  4. Gradually add the dry ingredients to the wet mixture and mix just until incorporated.
  5. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 2 hours.
  6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Portion dough with a small cookie scoop and roll each portion into a ball; if dough is too soft, chill or freeze briefly until scoopable.
  8. Roll each dough ball first in granulated sugar, then coat generously in powdered sugar; place the coated balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10–12 minutes until edges are set and centers still look slightly soft; let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For stronger lemon flavor, double the lemon juice and zest or add 1/4 to 1/2 teaspoon lemon extract (avoid adding too much liquid)., Mix in 1 to 2 teaspoons poppy seeds for lemon-poppy seed variation., Fold in 1/2 cup white chocolate chips after mixing dough; chill dough well to maintain shape., Add 1/2 teaspoon lightly crushed culinary lavender for a floral note., Replace vanilla extract with 1/4 to 1/2 teaspoon almond extract for a nutty hint., For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum; dough may need longer chilling., For vegan/dairy-free, use vegan butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled). Chill dough well as texture differs., Use a pinch of ground turmeric for natural yellow color instead of food coloring., Freeze dough balls after shaping and rolling in sugars; freeze solid, then store in freezer bags. Thaw overnight in fridge before baking., Cookies keep fresh in airtight container at room temperature for up to one week., Baked cookies can be frozen for 1-2 months but powdered sugar coating may soften.

Nutrition

Find it online: https://cozyovenkitchen.com/lemon-crinkle-cookies/