Go Back
- 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 tablespoon freshly grated lemon zest - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 cup powdered sugar for rolling When making these lemon crinkle cookies, I start with the basics. You need all-purpose flour for structure. Baking powder and baking soda help the cookies rise, while salt enhances the flavors. The butter gives the cookies their rich taste. I always use unsalted butter, as it allows me to control the saltiness. Granulated sugar adds sweetness and helps with the texture. I like to add a large egg. It binds the ingredients and makes the cookies tender. Freshly grated lemon zest and squeezed lemon juice bring that bright, zesty flavor. This is key to the cookie's character. Pure vanilla extract adds a hint of warmth and depth. Finally, powdered sugar is crucial for the crinkle effect. It coats the dough balls before baking, creating that signature look. Each ingredient plays an important role in making these cookies taste amazing. - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. This helps the cookies not stick. - In a bowl, whisk together the flour, baking powder, baking soda, and salt. - Make sure these dry ingredients mix well. This step is key for good cookies. - In a large bowl, cream the softened butter and granulated sugar until light and fluffy. - This takes about 2 to 3 minutes. - Next, add in the egg, lemon zest, lemon juice, and vanilla extract. - Beat until everything is smooth and mixed well. - Gradually add the dry mixture to the wet mixture. - Mix on low speed to keep the cookies tender. - Stop mixing as soon as it comes together. - Cover the dough and chill it in the refrigerator for about 30 minutes. - Chilling helps the cookies keep their shape. - Take out the dough and roll about 1 tablespoon into a ball. - Roll each ball in powdered sugar until well coated. - Place the balls on the baking sheets, spaced about 2 inches apart. - Bake for 10 to 12 minutes. Look for crinkly tops and set edges. - Let them cool on the sheets for 5 minutes before moving them to a wire rack. Chilling the dough is key for that crinkle look. When dough is cold, it spreads less while baking. This helps form those lovely cracks on top. Aim to chill your dough for at least 30 minutes. It makes a big difference! When rolling in powdered sugar, cover each ball well. This creates a nice white coating. Make sure to roll them evenly to achieve a beautiful, snowy finish. Use generous amounts of sugar, as it helps with the crinkle effect. Accurate oven temperature is crucial. An oven that’s too hot can dry out your cookies. I recommend using an oven thermometer to check the heat. Set it to 350°F (175°C) for the best results. Place your baking sheets in the center of the oven. This promotes even baking. If you have multiple sheets, rotate them halfway through. This way, all cookies bake uniformly and have that perfect texture. For a stunning display, arrange cookies on a bright plate. Use a decorative serving dish to catch the eye. You can also dust with a little extra powdered sugar for flair. Garnish your cookies with fresh lemon slices or zest. This adds a pop of color and enhances the lemon aroma. It makes your cookies look as good as they taste! {{image_4}} You can twist the classic flavor of these cookies. Try adding poppy seeds for a crunchy bite. Just toss in about a tablespoon of seeds into the dough. This gives the cookies a lovely texture and taste. Another fun option is to swap lemon zest for orange zest. This change brings a sweet, citrusy flavor that’s bright and refreshing. Use the same amount of zest as you would for lemon. Your cookies will still be soft and crinkly, but with a unique flavor twist. If you want a healthier cookie, you can use coconut oil instead of butter. Melt the coconut oil before mixing it with sugar. This swap can give your cookies a subtle coconut flavor and a softer texture. You can also make gluten-free cookies. Use almond flour or a gluten-free blend. If you choose almond flour, use slightly less than the recipe calls for. This will help keep the cookies from being too dense. These cookies pair wonderfully with tea or coffee. The tangy lemon flavor complements warm drinks perfectly. Serve them at your next gathering for a delightful treat. You can also use these cookies as a base for ice cream sandwiches. Choose your favorite ice cream, scoop it between two cookies, and enjoy a fun dessert. This is a great way to impress guests and satisfy your sweet tooth. To keep your Bakery-Style Lemon Crinkle Cookies fresh, use an airtight container. This helps maintain their soft texture. At room temperature, they stay tasty for about a week. You do not need to refrigerate them, as cold air can make them dry. If you want to enjoy these cookies later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a zip-top bag or airtight container. This way, they won’t stick together. When you are ready to eat them, take out the cookies and let them thaw at room temperature. For the best texture, enjoy them within three months of freezing. To stop your cookies from spreading too much, check your dough. The dough should be thick and not too soft. Chilling the dough for at least 30 minutes helps. This step firms up the butter, which keeps the shape. Also, ensure your oven is at the right temperature, around 350°F (175°C). Use an oven thermometer if needed. If your cookies spread too much, try adding a bit more flour. Yes, you can use other flours! For a gluten-free option, try almond flour or a gluten-free blend. Each flour will change the texture a bit. Almond flour makes cookies more tender. Whole wheat flour adds a nutty flavor but may make them denser. If you switch flours, keep an eye on the dough's consistency. You may need to adjust the liquid amounts. These cookies stay fresh for about 5 days when stored correctly. Keep them in an airtight container at room temperature. For longer storage, you can freeze them. They freeze well for up to 3 months. Just make sure to wrap them tightly in plastic wrap. When you want to enjoy them, thaw them at room temperature. You now have all the steps to make delicious lemon cookies. From gathering fresh ingredients to baking and storing them right, these tips ensure tasty results. Remember to chill the dough for the best texture. Experiment with flavors or health options to make them your own. Enjoy your baking journey, and share these cookies with friends and family for a special treat!

Bakery-Style Lemon Crinkle Cookies

Indulge in the delightful taste of bakery-style lemon crinkle cookies with this easy recipe! These soft and tangy treats are perfect for any occasion and sure to impress your family and friends. Learn how to whip up these delicious cookies using basic ingredients and simple steps. Click through to discover the full recipe and bring fresh lemony goodness to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1 tablespoon freshly grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1 cup powdered sugar for rolling

Instructions
 

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. Set this mixture aside for later use.

      In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar. Beat on medium speed for 2-3 minutes, or until the mixture is light and fluffy.

        Add the egg, freshly grated lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Beat until everything is fully incorporated and smooth.

          Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined. Take care not to over-mix to keep the cookies tender.

            Cover the dough and chill it in the refrigerator for approximately 30 minutes, or until it firms up slightly.

              Once chilled, take about 1 tablespoon of dough and roll it into a ball between your palms. Then, roll each ball in powdered sugar until it’s generously coated.

                Place the powdered dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading during baking.

                  Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the tops appear crinkly and still slightly soft.

                    After baking, let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies

                        - Presentation Tips: For an appealing display, arrange the cookies on a decorative serving plate. Lightly dust with additional powdered sugar if desired and garnish with fresh lemon slices or some lemon zest around the plate to enhance the vibrant look and aroma.