My Lemon Crinkle Cookies: zesty, soft, and crinkly!
Ingredients
Here’s what I use to make these Lemon Crinkle Cookies, clear and simple. This list is my guide for 24 cookies of pure delight, with easy-to-find items. Let’s get baking!
- 2 ⅓ cups all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. ground turmeric
- ½ tsp. kosher salt
- 1 cup granulated sugar, divided
- 2 Tbsp. lemon zest
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¼ cup lemon juice
- 1 ½ tsp. vanilla extract
- 1 ½ cups powdered sugar
These amounts yield 24 perfect cookies—zesty and crinkly. The 2 ⅓ cups flour and 1 cup sugar are my ideal mix. It’s a list that delivers big flavor.
The measurements are spot-on for the texture I love, with roo
Instructions
I start by whisking 2 ⅓ cups all-purpose flour, ¾ tsp. baking powder, ½ tsp. baking soda, ¼ tsp. turmeric, and ½ tsp. salt in a medium bowl—my dry mix is set. In a stand mixer with the paddle, I rub ¾ cup granulated sugar with 2 Tbsp. lemon zest—add ½ cup softened butter and beat 3-4 minutes until fluffy, my base zings. I add 1 egg, 1 yolk, ¼ cup lemon juice, and 1 ½ tsp. vanilla—beat 30 seconds, then mix in the flour on low, chilling the dough 1 hour, my prep is done.
I preheat the oven to 350°F—line a baking sheet with parchment, my setup is ready. I scoop 1 ½ Tbsp. dough balls—roll in ¼ cup granulated sugar, then 1 ½ cups powdered sugar, spacing 6-7 balls 2 inches apart, my cookies take shape. I bake 12-14 minutes until crackly—cool 2 minutes on the sheet, then 30 minutes on a rack, my batch glows.
I repeat with the rest—each cookie is a delight that makes me smile. This process fills me with pride every time—simple steps, big joy! My kitchen smells of lemony heaven—ready to enjoy!