Prep Time 15 mins
Cook Time 30 mins
Rest Time 12 mins
Total Time 57 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 18
Best Season: Spring
Description

These Lemon Crinkle Cookies from Herbs & Flour are soft, chewy, and bursting with fresh citrus flavor. With their crinkled, powdered sugar-coated exterior and bright, zesty centers, they’re the perfect springtime treat or year-round indulgence. Easy to make and irresistibly delicious!

Ingredients
    For the Cookie Dough:
  • 1 1/2 cups all-purpose flour (sifted)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (lightly packed)
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest (from 1 large lemon)
    • For the Crinkle Coating:
  • 1/4 cup granulated sugar
  • 1/3 cup powdered sugar
Instructions
    Mix Dry Ingredients
  1. 1
    In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    2. Cream Butter & Sugars
  2. 2
    In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
    3. Add Wet Ingredients
  3. 3
    Beat in the egg, vanilla extract, lemon juice, and lemon zest. Mix until well combined and smooth.
    4. Combine Wet & Dry
  4. 4
    Gradually add the dry ingredients to the wet mixture. Stir just until a soft dough forms. Avoid overmixing.
    5. Chill the Dough
  5. 5
    Cover the dough and refrigerate for 30 minutes to firm up. This helps the cookies hold their shape and develop better crinkles.
    6. Preheat & Prep
  6. 6
    Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
    7. Roll in Sugar
  7. 7
    Scoop tablespoon-sized portions of dough and roll them into balls. First, roll each ball in granulated sugar, then coat generously with powdered sugar.
    8. Bake
  8. 8
    Place cookies about 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until edges are set and the cookies have beautiful crinkles.
    9. Cool & Serve
  9. 9
    Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Note

Lemon Zest Tip: Use fresh lemons and zest before juicing to get the most flavor.

Storage: Store in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months.

Add a Twist: For a herbal touch, add 1 tsp of finely chopped fresh thyme or basil to the dough.

Make Ahead: The dough can be made a day ahead and stored in the fridge.

Keywords: lemon cookies, easy dessert, citrus cookie, crinkle cookies, lemon treats
Read it online: https://petitepanini.com/recipe/lemon-crinkle-cookies-herbs-flour-recipe/