Description
An incredibly soft and pillowy lemon crinkle cookie with a vibrant citrus flavor and a beautiful, snowy crackled sugar crust.
Ingredients
2 and 1/2 cups (313g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
1 cup + 2 Tablespoons (225g) granulated sugar
1 large egg, room temperature
1/4 cup (60ml) fresh or bottled lemon juice
1 Tablespoon lemon zest, packed
1 teaspoon vanilla extract
3 Tablespoons (35g) granulated sugar (for rolling)
1 cup (120g) confectioners’ sugar (for rolling)
Instructions
1. Whisk together all-purpose flour, cornstarch, baking soda, and salt in a medium bowl.
2. Cream the softened unsalted butter and 1 cup + 2 Tablespoons of granulated sugar together until light and fluffy.
3. Beat in the egg, lemon juice, packed lemon zest, and vanilla extract until fully incorporated.
4. Add the dry ingredients to the wet mixture and mix on low speed until a soft cookie dough forms.
5. Cover and chill the dough in the refrigerator for at least 2 hours until completely firm.
6. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
7. Scoop dough into balls, roll in the 3 Tablespoons of granulated sugar, then coat heavily in the confectioners’ sugar.
8. Bake for 11 to 13 minutes until puffed and crackled; let cool on the pan for 5 minutes.
Notes
Spoon and level your flour to keep the cookies from turning out dry. Chilling the dough for at least 2 hours is highly critical to prevent the cookies from spreading too flat in the oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 16g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 6g
- Protein: 2g