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Lemon Crinkle Cookies

Soft, bright lemon crinkle cookies rolled in powdered sugar for a crackled, snowy top. A simple one bowl summer bake, with a small trick for reshaping any that spread.
Print Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Chilling 30 minutes
Total Time 56 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup neutral oil avocado or light olive
  • 2 lemons zested
  • 1 tbsp fresh lemon juice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup powdered sugar for rolling

Method
 

  1. Combine the sugar, eggs, oil, lemon zest and juice. Mix until pale.
  2. Add the flour, baking powder and salt. Fold until just combined.
  3. Cover and refrigerate at least 30 minutes, longer if you have the afternoon.
  4. Roll the cold dough into balls and coat generously in powdered sugar.
  5. Bake at 350F / 175C for 10 to 11 minutes, until the tops are crinkled and the edges just set. They will look slightly underdone. They are not.
  6. Cool on the rack for 10 minutes before moving. If any spread, swirl a round cup over them while still warm to gather the edges back into a round.

Notes

The warm cup trick: if any cookies spread and lose their shape, set a round glass over each one while it is still warm and swirl gently in a small circle. The edges gather back into a neat round and set that way as they cool.
Make ahead: the dough keeps in the fridge for two to three days, or freeze the rolled balls and bake from frozen with a minute or two added.
Storing: keep cooled cookies in an airtight tin at room temperature for three to four days. They often taste better on the second day.