Lemon Crinkle Cookies

4 from 4 votes

These soft lemon cookies are bursting with flavor that will make you think any day is summer! They’re soft and sweet, with just the right amount of tartness.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 162kcal

Author: Heather Perine

Ingredients

½ cup (1 stick, 113 g) unsalted Butter, softened
¾ cup (150 g) granulated Sugar
1 teaspoon Vanilla Extract
½ teaspoon Lemon Extract
2 Tablespoons Lemon Juice
2 tablespoons Lemon Zest
2 cups (240 g) all-purpose flour *spooned and leveled
1 ½ teaspoons Baking Powder
1 tablespoon Cornstarch
½ cup (57 g) Powdered Sugar

Instructions

Position a rack in the center of your oven. Preheat your oven to 350℉ (177°C) and line your cookie sheets with parchment paper.
In a large mixing bowl with an electric mixer (you can use a hand mixer or a stand mixer with paddle attachment) cream together the softened butter and sugar, until light and fluffy, about 2 to 3 minutes.
Beat in the lemon extract, vanilla extract, lemon juice, and zest until combined.
With mixer on low speed, beat in the flour, baking powder, and cornstarch and mix just until the cookie dough forms. Stop mixing once the last of the flour has been incorporated. Do not overmix.
Use a small cookie scoop (2 tablespoons), scoop the cookie dough, roll into a ball in your hands and then roll each cookie dough ball in the powdered sugar in a small bowl. Then place onto your cookie sheet, spaced about 1-2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the bottoms of the cookies are slightly golden.
Allow to cool slightly and sift more powdered sugar on top of the cookies before enjoying!

Notes

Storage: Store these cookies in an airtight container for up to 4 days at room temperature. For longer storage, I recommend freezing them.
Freezing: You can freeze the baked lemon crinkle cookies for up to 3 months in an airtight container. Thaw at room temperature before enjoying. Unbaked lemon crinkle cookies, not rolled in powdered sugar, can be frozen for up to 3 months. Freeze cookie dough balls on baking sheet, then transfer to a container or plastic bag. When ready to bake, thaw at room temperature for 30 minutes, then roll in powdered sugar and bake as directed.
The dough will get slightly tough to stir, like sugar cut out cookie dough.
These cookies only spread slightly, they will need a little bit of space on the cookie sheet

Nutrition