12 Days of Cookies, Cookies, Bars & Brownies

Lemon Crinkle Cookies (Day 7-2022)

December 13, 2022

Lemon inspired cookies are always sunny additions to our kitchen. We all absolutely adore their bright flavor, especially these tender, citrusy rays of goodness. Crinkle cookies are usually chocolate, but we’ll take these any day. Stay tuned for Day 8 as they’re pepperminty-great!

Lemon Crinkle Cookies (Day 7-2022)

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Bright and pillowy…like lemony clouds floating into your mouth!

Author: Erin Thomas
Prep Time: 15 Minutes + 2 Hour Chill Time
Cook Time: 12 Minutes
Total Time: 41 minute
Yield: 18–24 Large Cookies 1x

Ingredients

Scale

2–1/2 cups all-purpose flour

1 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt (table, kosher or sea)

3/4 cup (1–1/2 sticks) unsalted butter, at room temperature

1 cup + 2 tbsp. granulated sugar

1 large egg, at room temperature

1/4 cup lemon juice, fresh or bottled

2 tsp. lemon zest

1 tsp. vanilla extract

1 cup powdered sugar, for rolling dough in

Instructions

Line 2 to 3 baking sheets with parchment paper or Silpat liners. Set aside.

Using a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

With a standing or hand-held mixer, cream together butter and granulated sugar until fluffy. Add the egg, lemon juice, zest and vanilla. Blend until evenly combined. Mixture will appear curdled. Stir in the dry ingredients until just combined. Cover dough and refrigerate for at least 2-3 hours. Do not skip chilling because unchilled dough will spread.

Preheat oven to 350 degrees F. Use a #20 ice cream scoop (3 tbsp.) to portion out dough. Roll into balls and generously roll in powdered sugar. Place dough about 2-3 inches apart on the prepared baking sheets. Bake for 12-14 minutes or until edges appear set and very light brown. Centers will appear soft. Cookies will appear cracked and crinkled. Remove from oven and allow to cool for about 5 minutes on the baking sheets before moving to wire racks to cool completely. Cookies can be store in a tightly sealed container for up to 7 days or frozen for up to 3 months.