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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 tablespoons lemon zest - 2 tablespoons fresh lemon juice - ½ teaspoon vanilla extract - ¼ cup powdered sugar (for dusting) To make Chewy Lemon Crinkle Cookies, you need simple ingredients. Each one plays a big role. Flour gives the cookie structure, while baking powder and baking soda help it rise. Salt enhances the flavor and balances the sweetness. You will use unsalted butter for a rich taste. Granulated sugar sweetens the cookies and helps them spread. The egg binds everything together and adds moisture. Lemon zest and juice are the stars. They add bright, fresh flavor that makes these cookies special. Finally, vanilla extract rounds out the taste. The powdered sugar is for dusting, giving a sweet finish. - Additional lemon zest - White chocolate chips - Nuts (e.g., walnuts or pecans) If you want more lemon flavor, add extra zest. White chocolate chips can add sweetness and creaminess. Nuts like walnuts or pecans add a nice crunch and depth. These options let you customize your cookies and make them your own. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step is key for perfect cookies. 2. Line a baking sheet with parchment paper. This helps cookies bake evenly and not stick. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mix aside for now. 1. In a large bowl, cream the softened butter and granulated sugar. Use an electric mixer on medium speed. Mix for about 2-3 minutes until it looks light and fluffy. 2. Add in the egg, lemon zest, fresh lemon juice, and vanilla extract. Keep mixing until everything combines well. 3. Gradually add the flour mixture to the wet mix. Use low speed to avoid overmixing. 4. Chill the dough in the fridge for about 30 minutes. This step makes the cookies chewy and helps them hold their shape. 1. Once chilled, scoop tablespoon-sized portions of dough. Roll these into balls with your hands. 2. Roll each ball in powdered sugar until fully coated. This makes the crinkle effect when baked. 3. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. 4. Bake the cookies for 10-12 minutes. They should look slightly underbaked and crinkle on top. 5. Cool the cookies on the baking sheet for about 5 minutes before moving them to a wire rack. This helps them firm up. Enjoy your chewy lemon crinkle cookies fresh from the oven! To get that chewy texture, chilling the dough is key. When you chill the dough for about 30 minutes, it firms up. This helps the cookies keep their shape while baking. If you skip this step, you risk flat cookies. Another important factor is the oven temperature. Always preheat your oven to 350°F (175°C). This ensures even baking. An oven that is too hot will dry out your cookies. Use an oven thermometer for best results. To get the classic crinkle look, rolling the dough balls in powdered sugar is crucial. First, scoop the dough and roll it into a ball. Then, roll it well in powdered sugar. Make sure it’s fully coated. This step adds sweetness and helps create those beautiful cracks. Baking time also plays a big role. Bake the cookies for 10-12 minutes. The edges should be set, but the center may look slightly underbaked. This is fine! They will firm up as they cool. Keep an eye on them to avoid overbaking. Pro Tips Chill the Dough: Chilling the dough is essential for achieving the perfect chewy texture and preventing the cookies from spreading too much during baking. Use Fresh Lemons: For the best flavor, use fresh lemons for both zest and juice, as bottled lemon juice may not provide the same vibrant taste. Don't Overmix: Mix the ingredients just until combined to keep the cookies tender and avoid a tough texture. Check for Doneness: Remove the cookies from the oven when the edges are set and the tops are crinkled, as they will continue to firm up while cooling. {{image_2}} You can make crinkle cookies with different flavors. Adding extracts is a great way to change things up. Try almond or coconut extracts for a unique taste. You only need a teaspoon of extract to boost flavor. You can also infuse your cookies with fruits. Blueberries or raspberries can add a fresh twist. Mash the fruits slightly before mixing them into the dough. This will create tasty bursts of flavor in every bite. If you need gluten-free cookies, you can use gluten-free flour. Look for a blend that works well in cookies. This will keep the chewy texture while meeting dietary needs. For vegan options, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes. You can also use coconut oil instead of butter. This will keep your cookies rich and tasty without animal products. To keep your chewy lemon crinkle cookies fresh, store them at room temperature. Use an airtight container. This helps prevent them from drying out. Place parchment paper between layers to avoid sticking. Keep them in a cool, dry place away from sunlight. They will stay tasty for about a week. If you want to keep them longer, add a slice of bread. The bread will help retain moisture. Just replace it every few days to keep it fresh. This trick works great for soft cookies like these. You can freeze unbaked dough for later use. First, scoop the dough into balls. Then, place them on a baking sheet. Freeze them for about two hours until solid. After that, transfer the balls to an airtight container or freezer bag. They will last up to three months. When ready to bake, just bake them from frozen. You may need to add a minute or two to the baking time. You can also freeze already baked cookies. Let them cool completely first. Then, place them in a single layer in a container. Separating layers with parchment paper helps. Seal it tight. These cookies will also last up to three months in the freezer. Enjoy them anytime! Can I use lemon extract instead of juice? Yes, you can use lemon extract. Use half the amount of extract. The flavor will be strong. How do I make my cookies less sweet? To reduce sweetness, cut back on sugar. Start with ¾ cup instead of 1 cup. You can also add a pinch of salt to balance the flavors. What can I do if my cookies flatten while baking? If your cookies flatten, check your butter. It should be soft, not melted. Also, chill the dough longer. This helps cookies keep their shape. How long do cookies typically last? Chewy lemon crinkle cookies last up to one week at room temperature. Keep them in an airtight container. Can I double the recipe? Yes, you can double the recipe. Just keep the same mixing steps. What's the best way to decorate lemon crinkle cookies? You can dust them with extra powdered sugar. For a twist, add lemon zest on top. This adds color and flavor. In this article, we covered how to make chewy lemon crinkle cookies. We discussed the ingredients, step-by-step instructions, and tips for the perfect texture and appearance. Variations and storage ideas were also shared. Baking should be fun and rewarding. With these tips, you can create delicious cookies to enjoy with friends or family. Happy baking, and get creative with flavors! Your kitchen awaits these tasty treats!

Chewy Lemon Crinkle Cookies

Deliciously chewy cookies with a bright lemon flavor, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 1 large egg
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 0.5 teaspoon vanilla extract
  • 0.25 cups powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture, and continue mixing until well-combined.
  • Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Chill the dough in the refrigerator for about 30 minutes. This will help the cookies achieve that perfect chewy texture.
  • Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
  • Roll each ball in powdered sugar until fully coated, then place them on the prepared baking sheet, spaced about 2 inches apart.
  • Bake for 10-12 minutes or until the edges are set and the tops are crinkle-like. The cookies will look slightly underbaked, but they will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a decorative platter, dusted with a light sprinkle of powdered sugar and garnished with lemon slices or zest for added visual appeal.
Keyword cookies, dessert, lemon