Description
Lemon Crinkle Cookies are a zesty twist on a classic crinkle cookie, bursting with fresh lemon juice and zest for a bright, refreshing flavor. These one-bowl cookies are quick to make with no chilling required, resulting in soft, melt-in-your-mouth treats coated in a sugary crinkle crust.
Ingredients
Wet Ingredients
- 40g melted unsalted butter, left to cool slightly
- 35g neutral oil
- 30g fresh lemon juice
- 1 large egg (50g without the shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
Dry Ingredients
- 150g granulated sugar
- 10g fresh lemon zest
- 210g all-purpose flour
- ½ tsp kosher salt
- ¼ tsp baking powder
For Rolling
- Powdered sugar
- Granulated sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (165°C) and place a rack in the middle position. Line one or two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Incorporate Lemon Zest into Sugar: In a medium bowl, combine the granulated sugar and fresh lemon zest. Rub the zest into the sugar with your fingers to evenly distribute the lemon oils and flavor throughout the sugar.
- Combine Wet Ingredients: Add the melted butter, neutral oil, and fresh lemon juice to the lemon-sugar mixture. Stir well to combine.
- Add Egg and Vanilla: Incorporate the egg and vanilla bean paste (or extract) into the mixture. Using a whisk or electric hand mixer, mix for 1-2 minutes until the mixture thickens slightly and is fully blended.
- Add Dry Ingredients: Gently fold in the flour, kosher salt, and baking powder using a spatula. Mix until just combined to avoid overworking the dough.
- Prepare Sugars for Rolling: Pour granulated sugar and powdered sugar into separate shallow bowls or dishes for rolling the cookie dough balls.
- Scoop and Roll Dough Balls: Using a #40 cookie scoop (about 40g of dough per scoop), scoop dough balls one at a time. Roll each ball first in granulated sugar, then shape into a smooth ball and roll in powdered sugar, gently squeezing to help the powdered sugar adhere. Place the dough balls evenly spaced on the prepared baking sheet, leaving room for spreading but do not flatten.
- Bake the Cookies: Bake in the preheated oven for 15-16 minutes, beginning to check after 14 minutes. The cookies are done when edges are set and the centers no longer look soft. Avoid underbaking, as the cookies can be slightly undercooked in the middle.
- Cool and Store: Remove the baking sheet from the oven and allow cookies to cool for 10-15 minutes on the sheet. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days.
Notes
- The dough is quite wet and sticky, so scooping the dough directly into the sugar helps manage it properly.
- Cookies will sink slightly when placed on the baking sheet—this is expected; do not flatten them further.
- Watch the baking time closely to avoid underbaking, which can result in a slightly gluggy texture in the cookie centers.
- Using fresh lemon zest and juice is critical to achieving the bright lemon flavor.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
