Description
These Lemon Crinkle Cookies are light, fluffy, and bursting with fresh lemon flavor. With a sweet, crunchy exterior and a soft, chewy interior, they’re the perfect dessert for spring events, brunches, or just satisfying your citrus cravings. Made completely from scratch without cake mix, they deliver pure lemony goodness in every bite.
Ingredients
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1 cup Butter (softened, salted sweet cream)
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2 cups Granulated Sugar
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4 Large Eggs
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4 tablespoons Lemon Juice (freshly squeezed)
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4 tablespoons Lemon Zest
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4 teaspoons Baking Powder
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4 ½ cups All-Purpose Flour
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Wilton Color Right Food Coloring (Pink, Blue, Yellow) (Optional)
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1/2 to 1 cup Powdered Sugar (for coating)
Instructions
- Prepare Lemons: Zest and juice 2–3 medium-sized lemons to get 4 tablespoons of zest and 4 tablespoons of juice.
- Make Dough: Cream butter and sugar until smooth. Add eggs and beat until fluffy. Mix in lemon juice, zest, and baking powder. Gradually add flour until a dough forms.
- Coloring (Optional): Divide dough into portions and tint with food coloring. Refrigerate for at least 2 hours.
- Shape Cookies: Preheat oven to 350°F (177°C). Roll dough into balls, coat with powdered sugar, and place on a baking sheet.
- Bake: Bake for 9–10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Fresh lemon juice and zest are essential for the best flavor.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes (plus 2 hours chilling)
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American