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Lemon Crinkle Cookies

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Lemon Crinkle Cookies

  • Author: Uly Sanchez


A lemon lover’s delight to the crinkle cookie with a delicious citrus twist. A treat that showcases the flavors of the lemon while also looking irresistible to eat.


                  – 2 ½ cups : all-purpose flour

                  – 1 teaspoon : cornstarch

                  – 1 baking soda : baking soda

                  – ½ teaspoon : salt

                  – ¾ cup : unsalted butter (softened at room temperature)

                  – 1 cup : granulated sugar

                  – 1 large egg

                  – ¼ cup : fresh or bottled lemon juice

                  – 1 tablespoon : lemon zest (more or less a whole lemon worth)

                  – 1 teaspoon : vanilla extract

                  For Rolling

                  -1 cup : confectioners’ sugar


  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside
  2. In a large bowl using a hand mixer, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that is what you should expect. Scrape the sides and up the bottom of the bowl. Add in flour mixture and beat on low speed until fully combined. Dough will be thick, creamy, and sticky.
  3. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory to ease the dough when forming the cookies.
  4. Remove cookie dough from the refrigerator after it has chilled longer than 3 hours or more.
  5. Preheat oven to 350 °F (177°C). Line baking sheets with parchment paper. Set aside.
  6. Roll in sugar: Scoop and roll balls of dough, about 1 tablespoon of dough formed into a round ball. Roll them very generously in the confectioners’ sugar. If you wish to have the sugar appear visibly on the baked cookies, roll numerous time (2-3x) in sugar.
  7. Bake the cookies for 12-13 minutes or until the edges appear set and the center still look soft.
  8. Cool cookies for 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely. (Cookies will slightly deflate as they cool)
  9. Cookies will stay fresh covered at room temperature for up to 1 week.