Lemon Crinkle Cookies

5 from 2 votes

Made with fresh lemon juice, lemon zest, and coated in two layers of sugar, these lemon crinkle cookies have a citrusy lemon flavor and a beautiful appearance that will brighten your day!

Prep Time15

Cook Time15

Waiting Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 177kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Lemon Crinkle cookies

55 g Unsalted butter room temperature
55 g Oil
150 g Granulated sugar
Zest of 1 lemon
3 tablespoons Lemon juice freshly squeezed
1 Egg room temperature
½ teaspoon Vanilla extract
250 g All purpose flour
½ Teaspoon Salt
¼ Teaspoon Baking soda

For the coating

100 g Granulated sugar
120 g Powdered sugar

Metric - US Customary

Instructions

Make the cookie dough

Zest 1 large organic lemon and massage the zest into the granulated sugar.
With an electric hand mixer, cream room temperature butter with the lemon sugar for a few minutes until light and fluffy.
Mix in the oil, egg, lemon juice, and vanilla, just until combined.
Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula.
Prepare 2 baking pans with parchment paper.
Scoop the cookie dough into the baking sheets - it will be about 16-18 balls using a cookie or ice cream scooper that holds about one tablespoon. Let the dough rest for about an hour refrigerated.

Coat the crinkle cookies

Pre-heat oven to 165 C / 330°F (no fan).
Place the granulated sugar onto a plate and the powdered sugar onto a separate large plate. Roll the dough balls first in the granulated sugar and then in the powdered sugar. Make sure that the powdered sugar part is very generous, you should the entire cookie dough ball with a thick layer of powdered sugar. Place the coated cookie balls on the baking sheets leaving enough space between them to be able to spread

Bake

Bake the cookies for at 165 C / 330°F (no fan) for about 15 minutes.
Let the lemon crinkle cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
Store the cookies at room temperature for up to 5 days or in the refrigerator for about a week.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use room temperature ingredients, eg. egg and butter.

TECHNIQUE NOTES:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
Do not overmix the dough when adding the dry ingredients. Only fold it until thoroughly combined.
Respect the chilling time in the cookie recipe; this is a super wet dough. Do not skip it, or the cookies might end up very flat.
If you prefer your lemon crinkle cookies fudgy and gooey, try not to overbake them. In my oven, they took about 15 minutes to bake. However, each oven is different, so it might take shorter or longer.

Nutrition