Lemon Crinkle Cookies
- 4 hours ago
- 4 min read
Why You’ll Love Lemon Crinkle Cookies
Perfectly Portioned: Although this recipe yields about 48 cookies, you can freeze the dough balls and bake them off as you need them.
Budget-Friendly Brilliance: By using the zest and juice of just one lemon, you maximize flavor without any citrus waste.
Flexible Pantry Staples: If you don't have turmeric on hand for that sunny glow, a simple drop of yellow food coloring does the trick.
Affiliate Disclaimer: If you click on one and make a purchase, I may receive a small commission at no extra cost to you. This helps me keep the site ad-free, helping you focus on the content you came for!
What You Will Need To Make These Lemon Crinkle Cookies
Ingredients (Shopping List)
Granulated Sugar
Fresh Lemon
Butter
Eggs
Vanilla Extract
All-purpose Flour
Baking Powder
Baking Soda
Ground Turmeric (or yellow food coloring)
Kosher Salt
Powdered Sugar
Here's the Recipe!
A Bright Bite of Sunshine
There is a specific kind of grey Tuesday in New England that only a bright, lemon cookie can fix.
I remember standing in the kitchen of the second bakery I managed in Massachusetts, watching the baker pull a tray of lemon squares out of the oven, thinking, “These would make good cookies too.”
It wasn’t until I ran across a recipe on the Pioneer Woman’s site that I remembered that day, and, inspired by her recipe, came up with my slight variation of a Lemon Crinkle Cookie.
I love the way the powdered sugar pulls apart to show the golden cookie underneath. And the lemon flavor is wonderful in these. It is a nice balance of sweet and tart, but not too much tart. If you want more lemon, by all means, add more lemon zest!
The "why" behind that beautiful texture is all about the interaction between moisture and leavening. By using both baking powder and baking soda, the cookies rise rapidly, stretching the surface of the dough. Because the exterior is coated in a "dry" barrier of powdered sugar, it can’t stretch as fast as the interior expands, causing it to split. Ta Da! Cracks!
I was skeptical about the turmeric, I’m not going to lie. I love the spice, but thought it might overpower the lemon. Don’t worry, it doesn’t. Instead, it adds a slight (very slight) earthy note in the background, but is primarily there for color, letting everyone know these are lemon crinkle cookies. I also think it helps anchor the lemon flavor, giving it depth rather than just sharpness.
Variations
The Ultra-Zesty Version: If you prefer a puckering punch, zest a second lemon into your sugar—just be sure to use the juice for a morning tea so nothing goes to waste.
Lavender Lemon: For an elegant floral twist reminiscent of the French Alps, rub a quarter teaspoon of dried culinary lavender into the sugar along with the lemon zest. OMG, so good, and very elegant. I love making these because people are surprised by the lavender. You don’t need a lot, and make sure it is culinary lavender.
Lime Crinkles: Swap the lemon entirely for lime zest and juice for a tropical, tart alternative. You could use oranges or clementines as well.
I would start with the original, and then try a variation. You could even prepare to make a batch, split the ingredients in half, and flavor the sugar the way you'd like, and now from one batch of cookies, you have two different flavors.
Go out and create something amazing today!
Frequently Asked Questions (FAQs)
My lemon crinkle cookie dough is too wet to roll into balls. What should I do?
Don't panic! This dough relies on being chilled to be handled properly. Ensure you refrigerate it for at least 30 minutes. If it’s still sticky, your kitchen might be warm; pop it back in the fridge for another 15 minutes.
Can I freeze the lemon crinkle cookie dough?
Yes. I recommend portioning them into balls first. Freeze them on a tray, then transfer to a bag. Roll them in powdered sugar just before baking, adding 1-2 minutes to the bake time.
How do I store these to keep them crisp?
Keep them in an airtight container at room temperature. However, be aware that the powdered sugar may eventually absorb moisture from the cookie and lose its "snowy" look after a few days. Personally, I love making these in small batches so they are fresh.
I’d Love to Hear From You
Did these brighten your afternoon tea? Leave a comment below and let me know if you used the turmeric or went the food coloring route!
About Jen and her Recipes:
As the creator of Appetite for Life, Jen Vondenbrink combines years of professional culinary expertise with a passion for intentional, small-batch cooking. From running bakeries in Massachusetts to studying at the King Arthur Baking School, Jen focuses on making cooking for one or two a "small luxury" rather than a chore. Every recipe is kitchen-tested to ensure you can achieve delicious results with confidence.
Comments