Why are my crinkle cookies not crinkling?

The key to crinkles lies in the baking soda and powder working together and rolling the dough in both granulated and powdered sugar. Ensure your oven is preheated to the correct temperature (325°F) to ensure proper spread.

How do I increase lemon flavor in cookies?

Add ½ teaspoon of lemon extract for a stronger lemon flavor and ensure you’re using fresh lemon juice and zest. Avoid bottled lemon juice, which can be less vibrant.

Can I add a glaze to these cookies?

Absolutely! A simple lemon glaze can elevate these cookies even more. Combine 1 cup of confectioners’ sugar with 2-3 tablespoons of lemon juice and drizzle over cooled cookies for an added tang.

Can I make these cookies in an air fryer?

While this lemon crinkle cookie recipe is best suited for a traditional oven, you can bake them in small batches in an air fryer. Preheat the air fryer to 325°F, use parchment paper, and bake for about 6-8 minutes. Keep an eye on the edges to ensure they don’t brown too quickly.

Why are my cookies too fluffy/not flat?

Overmixing the dough or adding too much flour can result in fluffy cookies or cookies that do not flatten. Be careful to mix until just combined.

Lemon Crinkle Cookies

Description

These Lemon Crinkle Cookies are chewy, zesty and bursting with fresh lemon flavor, and are as pretty as they are delicious.

Ingredients

Units Scale

Cookies

1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) salted butter, softened
1 cup granulated sugar
1 egg
2 Tablespoons lemon juice (or the juice of one lemon)
2 Tablespoons lemon zest (or the zest of one lemon)
1 Tablespoon honey
1/2 Tablespoon lime juice
1 1/2 teaspoon vanilla extract

Sugar Coating:

1/4 cup granulated sugar
1/2 to 1 cup powdered sugar

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Instructions

Preheat the oven to 325 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper. Set the sheet pan aside.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and baking soda until all of the ingredients are completely incorporated. Set aside.
Use a standing mixer or hand mixer and a large bowl, beat together the salted butter and granulated sugar until fluffy, about 3-5 minutes.
On low speed, beat in the egg, lemon juice, lemon zest, honey, lime juice, and vanilla extract.
Gradually add in the flour mixture and continue to mix on low until everything is just incorporated.
The dough will be a little sticky, so you can refrigerate it for 15 minutes or even overnight if you like.
Place powdered sugar into a bowl and the granulated sugar into a separate bowl. Using a 1 tablespoon cookie scoop, measure out the dough, roll into smooth ball (about the size of a walnut) and drop into the granulated sugar and coat. Then drop the balls into the powdered sugar to coat them and transfer dough to the prepared sheet pan.
Once all the dough is rolled and coated, bake in the oven for 11-13 minutes or until you notice visible cracks and the edges are just starting to brown.
Let cookies sit on the baking sheet on a cooling rack for 1-2 minutes before transferring to a wire rack to finish cooling.

Nutrition

Serving Size: 2 cookies
Calories: 157
Fat: 6
Carbohydrates: 24
Protein: 1