Lemon Crinkle Cookies Recipe

When the first signs of spring arrive, we can't resist utilizing the bright, fresh flavours of the season in all our baking. These Lemon Crinkle Cookies are easy to make and use ingredients you most likely already have in your kitchen, making them a recipe you can whip up when the sun shines, the snow melts, and spring feels like its right around the corner.

🧇 Lemon Crinkle Cookies (makes 20 cookies) 🧇

Ingredients:
Lemon Crinkle Cookies
1 cup icing sugar
1 1/2 cups granulated sugar
3/4 cup unsalted butter, room temperature
3 tablespoons lemon zest
1/2 teaspoon fresh lemon juice
1 egg
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon baking power
1/4 teaspoon baking soda
1/4 teaspoon salt

Lemon Glaze:
1 cup icing sugar
3 tablespoons lemon juice
2 to 4 drops bright yellow gel food colouring
JRC Diamond Dazzle Dust Edible Glitter or edible iridescent glitter

Method:
Lemon Crinkle Cookies:

1. Preheat the oven to 350. Line 2 baking sheets with parchment paper. Place the icing sugar in a medium bowl.
2. In the bowl of a stand mixer fitter with the paddle attachment, cream the granulated sugar and butter on medium-high speed for 4 minutes, until light and fluffy. Reduce the speed to low. Add the lemon zest and juice. Mix on medium-high speed for 1 minute. Scrape the bottom of the bowl with a spatula. Add the egg and vanilla. Mix until incorporated. Scrape the bottom of the bowl. Add the flour, baking powder, baking soda, and salt, and mix on low speed until just combined.
3. Using a medium cookie scoop, scoop the cookies and then roll them in the icing sugar.Arrange the cookies to 1 to 2 inches apart on the prepared baking sheets. Use the base of a measuring cup to flatten the tops of the cookies.
4. Bake for 5 to 7 minutes, or until the edges of the cookies begin to brown. Let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Lemon Glaze:

1. In a small bowl, whisk together the icing sugar, lemon juice, and food colouring until smooth. Use a spoon to drizzle a small amount of glaze over each cookie. Sprinkle immediately with edible glitter.
2. Store in an airtight container at room temperature for up to 7 days or in the freezer for up to 1 month.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.