Description

These heritage lemon crinkle cookies feature a bright, zesty citrus flavor and a signature snow-white crackled finish. With a soft, cake-like interior and a delicate crispness on the edges, they are a refreshing and timeless treat for any occasion.

Ingredients

2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar (for coating)
1/4 cup extra granulated sugar (for coating)

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Instructions

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined, then set aside.
In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar on medium-high speed for approximately 3 minutes until the mixture is pale and fluffy.
Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture and beat on high speed for 1 minute; the mixture may look slightly curdled.
Turn the mixer to low and gradually add the dry flour mixture, beating just until combined into a thick, sticky dough.
Cover the dough tightly and refrigerate for at least 3 hours (or up to 3 days) to allow the dough to firm up.
Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
Scoop about 1 tablespoon of dough per cookie and roll into a ball.
Roll each ball first in the extra granulated sugar, then roll generously in the confectioners’ sugar until heavily coated.
Place the balls 3 inches apart on the baking sheets and bake for 12–13 minutes until the edges are set and the tops have crinkled.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the brightest flavor, use a microplane to zest the lemons finely, taking care to avoid the bitter white pith. If your dough feels too soft to roll even after chilling, return it to the freezer for 15 minutes to firm up the butter. Always use fresh lemon juice rather than bottled to ensure the acidity properly interacts with the baking soda for the perfect rise and texture.

Prep Time: 20 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American