Fresh Lemon Crinkle Cookies (from scratch)
Fresh lemon crinkle cookies are a dream for lemon lovers - soft, tender, and bursting with fresh lemon flavor.
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 1 cup granulated sugar
- 2 tbsp fresh lemon zest packed
- 1/2 cup neutral oil I like avocado
- 1 large egg
- 1 large egg yolk
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
- 1/2 tsp lemon extract optional but boosts flavor
- 1/2 cup powdered sugar for rolling
- 1/4 cup granulated sugar for rolling
Instructions
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant and moist.
- Whisk in oil, egg, egg yolk, lemon juice, vanilla extract, and lemon extract until smooth.
- Add dry ingredients to wet and stir just until no dry streaks remain. The dough will be soft.
- Cover mixing bowl with plastic wrap and chill dough 30–45 minutes to firm slightly and intensify the lemon flavor.
- Heat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Scoop 1‑tbsp portions, roll into balls, coat lightly in granulated sugar, then generously in powdered sugar.
- Arrange cookie dough balls 2 inches apart on prepared cookie sheet and bake 10–12 minutes until puffed with deep cracks. Centers should look slightly underdone.
- Let baked cookies cool on the sheet 3 minutes, then transfer to a cooling rack. They will set into soft, tender cookies.