Go Back

Springtime Crinkle Cookies

Bright citrus and a crackled, powdered-sugar finish make these cookies a perfect springtime treat, both visually striking and delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar (or coconut sugar for a caramel note)
  • 1/2 cup unsalted butter, softened (or vegan butter alternative)
  • 2 large eggs (or flax eggs for vegan)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons zest of 2 lemons (use Meyer lemons for extra floral sweetness)
  • 2 1/4 cups all-purpose flour (substitute 1:1 gluten-free flour blend for GF)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for rolling)
  • 1 teaspoon vanilla extract (optional, balances acidity)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
  2. In a mixing bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
  3. Beat in eggs one at a time, then add lemon juice, lemon zest, and vanilla.
  4. Whisk flour, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined.
  5. Cover dough and refrigerate for 30 minutes (optional but recommended).
  6. Scoop rounded tablespoons of dough, roll into balls, then coat well in powdered sugar.
Baking
  1. Place cookies 2 inches apart on lined sheets. Bake for 10–12 minutes until tops are cracked and edges are set.
  2. Allow cookies to cool on the sheet for 3–5 minutes, then transfer to a rack to finish cooling.

Notes

For a tangy twist, substitute half the lemon juice with lime. Store cookies in an airtight container for up to 3 days.