Lemon Crinkle Cookies Recipe

These soft and chewy lemon crinkle cookies burst with vibrant citrus zest and a delicate balance of tangy lemon juice and subtle vanilla. The snowy powdered sugar finish adds a perfectly sweet touch, making these treats a refreshing indulgence ideal for enjoying alongside your favorite cup of tea.

I love making these Lemon Crinkle Cookies because they are a simple, soft and chewy treat that goes perfect with a cup of tea. I mix 1/2 cup granulated sugar with 2 large eggs and 1/2 cup vegetable oil to create a smooth base.

Then I add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest which give the cookies a bright flavour and a bit of vitamin C. I also stir in 1 teaspoon vanilla extract and 1 cup all-purpose flour with 1/2 teaspoon baking powder and 1/4 teaspoon salt to maintain the right texture and help them rise properly.

Powdered sugar is dusted over the tops to add a slight sweetness and attractive crackle effect. The nutritional balance here comes mostly from the eggs and oil for energy while the lemon adds a refreshing twist.

I find this recipe to be a fun baking adventure that fits right into any lemon dessert or even Christmas baking recipes.

Why I Like this Recipe

I like this recipe for a few reasons. First, I really enjoy how easy it is to follow and it doesn’t require any crazy ingredients. It’s just stuff I usually have in my kitchen, which makes me feel pretty confident when I’m making them.

Second, I love the lemony taste. The mix of fresh lemon juice and zest gives the cookies a bright, tangy flavor thats refreshing and fun, and it’s perfect for when I need a little pick-me-up during the day.

Lastly, I appreciate that the cookies come out soft and chewy with a great powdered sugar dusting. They’re exactly the kind of treat that goes perfectly with a cup of tea, and every time I bite into one, I feel like I made something really special even if it’s just a simple dessert.

Ingredients

• Granulated sugar: Provides sweet flavor and quick carbohydrates energy, though not nutrient dense.
• Fresh lemon juice: Adds tart, tangy kick rich in vitamin C for bright flavor.
• Lemon zest: Provides intense citrus aroma that enhances taste without extra acidity.
• Vegetable oil: Contributes moisture and tender texture although is mainly fat.
• Eggs: Supply protein and structure to bind ingredients for perfect baking results.
• All-purpose flour: Gives cookies bulk and a soft crumb with carbohydrates inside.
• Vanilla extract: Adds warm, sweet notes that round out the flavor profile.
• Powdered sugar: Used for dusting, it provides extra sweetness and a delicate finish.

Ingredient Quantities

• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup powdered sugar (for dusting)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, beat together the granulated sugar and the eggs until they’re well mixed.

3. Stir in the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth.

4. In a separate bowl, combine the all-purpose flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture stirring until a smooth dough forms.

6. Cover the bowl with plastic wrap and chill the dough for about 30 minutes in the fridge.

7. Once chilled, scoop about a tablespoon of dough and form it into a 1-inch ball.

8. Roll each ball in the powdered sugar so it gets a nice coating on all sides.

9. Place the dough balls on the prepared baking sheet, leaving space between each one.

10. Bake for 10-12 minutes until the cookies are a bit cracked on the top, then let them cool on the sheet for a few minutes before moving them to a cooling rack.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Large bowl
4. Electric mixer or a whisk
5. Measuring cups and spoons
6. Second bowl for the dry ingredients
7. Spatula for stirring
8. Plastic wrap
9. Refrigerator
10. Tablespoon or cookie scoop
11. Cooling rack

FAQ

Lemon Crinkle Cookies Recipe Substitutions and Variations

• Instead of vegetable oil, you can use melted butter or even a light olive oil, but keep in mind it might change the flavor a bit.
• If you don’t have granulated sugar, try brown sugar but reduce the liquid a tad to balance out the moisture.
• For fresh lemon juice, bottled lemon juice works in a pinch, however it may lack some of that fresh zing.
• Missing lemon zest? You can use a pinch of dried lemon peel or even a little more lemon juice for flavor, though it won’t give the same texture.
• If you ran out of vanilla extract, you can swap in almond extract, though use a bit less since it’s stronger.

Pro Tips

1. Let the dough chill in the fridge for a full 30 minutes cause that helps it firm up so your cookies dont spread out too much during baking
2. When mixing your wet ingredients, beat them well but be careful not to overmix cause that can make your cookies turn out a bit tough
3. Don’t skimp on rolling the dough balls in powdered sugar all over, it gives them that extra sweet crunch and cool look
4. Try baking one cookie first as a test batch to make sure your oven temperature is spot on and adjust if needed, this little hack can save your whole batch from being off