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–+ servings
Lemon Crinkle Cookies

Lemon Crinkle Cookies – Soft, Chewy Delights to Brighten Your Day

Lemon Crinkle Cookies are soft, chewy delights bursting with vibrant lemon flavor, perfect for any gathering or afternoon tea.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1 te teaspoon Baking Soda
  • 2 tablespoons Lemon Zest
  • 2 large Large Eggs
  • 1/2 cup Vegetable Oil
  • 1/4 cup Lemon Juice
  • 1 teaspoon Vanilla Extract
For Coating
  • 1/4 cup Granulated Sugar (for coating)
  • 1/4 cup Powdered Sugar (for coating)

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • spatula
  • Cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step‑by‑Step Instructions for Lemon Crinkle Cookies
  1. Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and lemon zest.
  3. In a separate bowl, whisk together the eggs, vegetable oil, lemon juice, and vanilla extract until smooth.
  4. Gently pour the wet mixture over the dry ingredients and fold until just combined.
  5. Using a cookie scoop, portion out the dough and roll into balls.
  6. Roll each dough ball in granulated sugar and then in powdered sugar.
  7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2 inches apart, and bake for about 12 minutes.
  8. Let the cookies rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 9gCalcium: 1mgIron: 3mg

Notes

Cookies can be stored in an airtight container at room temperature for up to 7 days. Refrigerate for up to 2 weeks or freeze for up to 3 months.

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