Everyone loves the citrusy, zingy flavor of classic lemon crinkle cookies. Make these soft, flavorful treats for holidays, bake sales, baby showers and more.
Bright, buttery and coated in a snowy layer of confectioners’ sugar, lemon crinkle cookies are the kind of treat that instantly feels like sunshine on a plate. The soft, lightly chewy cookies have a bright lemon flavor and a unique sweetness from honey and brown sugar.
The best part, of course, is the crackly top—the hallmark of all the best crinkle cookie recipes. The key is chilling the dough first and rolling the dough balls in confectioners’ sugar before baking. When they puff up in the oven, they get a crackly dome that looks like snow.
This classic recipe fits nicely into any event and season, from Christmas cookie exchanges to springtime brunches to poolside snacking in the summer.
Ingredients for Lemon Crinkle Cookies
Honey: Honey makes the cookies moist and chewy, and depending on the type of honey you use, it can add floral or citrusy notes.
All-purpose flour: Remove any errant lumps by sifting the flour first with a sifter or a fine-mesh strainer.
Lemon extract: Flavor extracts are potent; just a little lemon extract goes a long way in giving citrus flavor.
Egg: If the egg is cold, let it come to room temperature for better baking results. Place the egg in a bowl of warm water to warm it quickly.
Brown sugar: Light brown sugar is your best bet here, as dark brown sugar might alter the cookies’ color. To soften brown sugar, store it with apples, bread or drops of water.
Canola oil: Canola oil is neutral-flavored and helps keep the cookies moist.
Baking soda: Baking soda is a leavener that lightens the texture of the baked cookies.
Salt: A tiny amount of salt makes the cookies taste so much better.
Confectioners’ sugar: Rolling the dough balls in confectioners’ sugar gives them that gorgeous crinkled appearance once baked.
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