Lemon Crinkle Cookies, the foolproof recipe for the famous cracked-surface cookies. Lemon Crinkle Cookies, like the Chocolate Crinkle Cookies, are delightful soft lemon cookies with a unique and characteristic texture that seems to melt in your mouth. Very soft inside, slightly crisp outside and aromatic, these cookies are coated in powdered sugar and granulated sugar, and are recognized by their surface cracks and their aroma.
The preparation of Lemon Crinkle Cookies is so simple that you can even get your kids to help, spending a fun, carefree hour together!
Crinkle cookies are also a great idea for a homemade Christmas gift that will win over your friends. If you love lemon desserts like the Lemon Bundt Cake, the Lemon and White Chocolate Caprese or even the Sicilian Lemon Jelly, you can’t miss these. Let’s go to the kitchen now and discover together how to make Lemon Crinkle Cookies, but first I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

Also see:

Difficulty: Easy
Cost: Very economical
Rest time: 1 Hour
Preparation time: 20 Minutes
Cooking methods: Oven
Cuisine: American
Seasonality: Fall, Winter, All seasons

Ingredients to make Lemon Crinkle Cookies

5 1/2 tbsp butter (about 80 g)
2 1/4 cups 00 flour (about 275 g)
6 1/2 tbsp granulated sugar (about 80 g)
1 egg
lemon juice (From one whole lemon (about 2 tbsp))
to taste lemon zest
to taste salt
2 tsp baking powder
to taste ground ginger (Or fresh ginger if you prefer)
granulated sugar
powdered sugar

Tools

Baking sheet
Bowl
Parchment paper
Whisk

Preparation

To make Lemon Crinkle Cookies, mix the room-temperature butter and the sugar in a bowl and work until you obtain a creamy mixture.
Add the egg, combine, then add the lemon juice and zest, and mix.
Then add the flour, 1 tsp of ground ginger (I used fresh) and the baking powder. Work the dough well and place it in the refrigerator to rest for about 40–60 minutes covered with plastic wrap.
After the resting time, the dough will be firmer and easier to work with. Prepare two small bowls: one with granulated sugar and the other with powdered sugar (essential to give the cookies their “crinkled” appearance during baking). Form balls about 1 5/8–2 inches in diameter, roll them first in the granulated sugar roughly, then in the powdered sugar (make sure as much as possible sticks).
Bake in a preheated conventional/static oven at 347°F for 13–15 minutes. The cookies should remain slightly soft inside and appear just lightly golden on the bottom and white on top.