Directions
Step 1: Make the cookie dough
In a large bowl, beat the brown sugar and oil together until they’re combined. Beat in the egg, honey and lemon extract until the mixture is smooth, one to two minutes.
In a separate large bowl, whisk together the flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Cover the bowl and chill the cookie dough for at least two hours.
Step 2: Scoop and roll
Preheat the oven to 350°F. Scoop the cookie dough by tablespoonfuls, and roll the balls in the confectioners’ sugar. Place the dough balls 2 inches apart on parchment-lined baking sheets.
Step 3: Bake
Bake the cookies for 9 to 11 minutes, or until they set and the tops crack. Transfer the cookies to wire racks to cool completely.
Lemon Crinkle Cookie Variations
Add crushed candies: Give the cookies some crunch and extra lemon flavor by folding crushed Lemonheads into the dough.
Add zest: Replace some or all the lemon extract with lemon zest.
Mix in white chocolate chips: Fold white chocolate chips into the cookie dough for a perfect balance of flavor.
Turn them into ice cream sandwiches: These soft cookies make excellent ice cream sandwiches. Add a scoop of vanilla, strawberry or blueberry ice cream between two cookies, lightly compress to even out the filling, wrap the confection in parchment and freeze in an airtight freezer bag.
How to Store Lemon Crinkle Cookies
One of the most important steps before storing cookies is to let them cool completely. Once cooled, transfer the lemon crinkle cookies to an airtight cookie container and store them at room temperature. They’ll last up to a week.
Can you freeze lemon crinkle cookies?
Yes, lemon crinkle cookies freeze well. Layer the cookies between sheets of parchment or waxed paper in a freezer-proof container, and cover it tightly. Store the cookies in the freezer for up to three months. Thaw them at room temperature before eating.
Lemon Crinkle Cookies Tips
Why are my lemon crinkle cookies flat?
One reason that your lemon crinkle cookies may flatten during baking is that the dough isn’t cold enough. Give the dough a full two hours to chill in the fridge; this will help the cookies hold their shape. Pro tip: It’s always a good idea to bake a single test cookie to make sure the batch will bake up properly.
Why didn’t my cookies crinkle?
Your lemon crinkle cookies probably didn’t crack because you didn’t chill the dough long enough. Refrigerate the dough for at least two hours before baking. Expired baking soda is another possible reason that the cookies don’t have a good crinkly texture. The cookies need to puff up in the oven to create cracks in the surface, and if your baking soda has lost its oomph, that won’t happen. Test your baking soda first to make sure it’s still good.
Ingredients
2/3 cup packed brown sugar
1/4 cup canola oil
1 large egg, room temperature
1/3 cup honey
1 teaspoon lemon extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons confectioners’ sugar
Directions
1
In a large bowl, beat sugar and oil until combined. Beat in egg, honey and lemon extract until smooth, 1-2 minutes.
2
In a separate large bowl, whisk together flour, baking soda and salt. Gradually add to wet ingredients; stir until well combined. Cover; refrigerate at least 2 hours.
3
Preheat oven to 350°. Scoop dough by tablespoonfuls; roll in confectioners’ sugar. Place 2 in. apart on parchment-lined baking sheets. Bake 9-11 minutes or until set and tops are cracked. Remove to wire racks to cool completely.
Nutrition Facts
1 cookie: 69 calories, 2g fat (0 saturated fat), 5mg cholesterol, 89mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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