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Lemon Crinkle Cookies: A Zesty Delight for Every Occasion

Lemon Crinkle Cookies
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These Lemon Crinkle Cookies are a delightful treat that combines the zesty freshness of lemon with a soft, fluffy interior and a slightly crunchy exterior. Perfect for any occasion, these cookies are not only delicious but also visually appealing with their pastel colors. Plus, they’re made from scratch—no cake mix here! Follow the simple steps below to create these lemony delights.

Ingredients

Scale
  • 1 cup butter (softened, salted sweet cream)
  • 2 cups granulated sugar
  • 4 large eggs
  • 4 tablespoons lemon juice
  • 4 tablespoons lemon zest
  • 4 teaspoons baking powder
  • 4 ½ cups all-purpose flour
  • Wilton Color Right Food Coloring (Pink, Blue, Yellow)
  • ½–1 cup powdered sugar (for rolling the cookie dough)

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, cream the softened butter and granulated sugar together until fully combined.
    • Add the eggs and mix until the dough becomes light and fluffy.
    • Stir in the lemon juice and lemon zest, mixing until evenly incorporated.
    • Add the baking powder and mix well.
    • Gradually add the flour, mixing in one-third at a time, until a smooth dough forms.
  2. Color the Dough:
    • Divide the dough into four equal portions.
    • Use food coloring to tint each portion:
      • Pink: 3 drops of pink
      • Blue: 3 drops of blue
      • Yellow: 3 drops of yellow
      • Purple: 3 drops of pink and 1 drop of blue
    • Mix each portion until the color is evenly distributed.
  3. Chill the Dough:
    • Cover the colored dough portions and refrigerate for 2 hours. This helps the dough firm up and makes it easier to handle.
  4. Shape and Bake:
    • Preheat your oven to 350°F (175°C).
    • Roll the chilled dough into small balls (about 1 tablespoon each).
    • Roll each ball in powdered sugar until fully coated.
    • Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
    • Bake for 8-10 minutes, or until the edges are lightly golden and the cookies have a crinkled appearance.
  5. Cool and Serve:
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger lemon flavor, add an extra tablespoon of lemon zest.
  • If the dough feels too sticky after chilling, lightly dust your hands with flour when rolling the balls.
  • Don’t overbake! The cookies should be soft in the center and slightly crisp on the edges.

Nutrition

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