Name: Lemon Crinkle Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24
Cuisine: American
Ingredients: 1/2 cup unsalted margarine or butter (melted and cooled); 1 cup sugar; 1 egg; 1 egg yolk; 2 tbsp fresh lemon juice; 1 tsp lemon extract; 1 tsp vanilla extract; 2 cups flour; 1/2 tsp baking soda; 1/4 tsp salt; powdered sugar

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The incoming warmer temperatures are allowing us to hang out in our backyards, instead of inside, as we quarantine. My family has officially added mulch to all the flower beds and we are working on covering the grass with topsoil. We spend most of the day outdoors whenever there is sunshine. Clearly, spring has sprung, and we are loving the warmer weather. While the kids and hubby are outside, I sneak inside to make quick and easy lemon crinkle cookies for a coffee and lemonade break. These dairy free treats will have you drooling and heading back for seconds (and thirds, and fourths, and fifths).

What makes these lemon crinkle cookies taste so delicious is the combination of fresh lemon juice and lemon extract. Just like our Lemon Cupcakes, do not skip the fresh lemon juice when baking these. They have such a delicious, citrus taste.

Another reason I love these cookies is because they stay fresh for up to four days! However, in my house, they are typically gone in just two days. I will bravely say my family picks these over most cookies. My kids will even skip the chocolate chip cookies and go straight to these thick and soft Lemon Crinkle Cookies — that’s how good they are!

Lemon Crinkle Cookie Recipe Ingredients:

The ingredient list for this recipe is relatively simple; you likely already have a lot of these things in your pantry and fridge already. Here is everything you need to get the ball rolling:

Unsalted butter (or margarine to make it dairy free)
One Egg
One Egg Yolk
Fresh Lemon Juice
Lemon Extract
Vanilla Extract
Flour
Baking Soda
Salt
Powdered Sugar

Personally, I love to bake these lemon cookies for Easter or for a nice Spring day. I opt to do this because these cookies offer the best spring color and taste. I love making them when guests come to visit, since many people are not familiar with these cookies.

For a fun twist and cute aesthetic, purchase small cupcake boxes and fill them up with cookies. Also, you can drop them off at the doorstep of your friends and family for Easter. They will love it and will be thankful they now have such delicious cookies.

How to Bake the Perfect Lemon Crinkle Cookie:

This recipe is so quick and easy, the whole process takes less than an hour. You will have these delicious spring cookies in no time. To start, get a mixer bowl and use the flat beater to mix the butter and sugar until it is smooth. This should take 3 minutes tops on the low/medium speed. Then, add the egg, egg yolk, vanilla, lemon juice, and lemon extract to this mix.

After this, in a separate bowl, mix together the flour, salt, and baking soda. Slowly add these to the other mix and mix it until it is combined very well. Once this is complete, put the mixture in the fridge for 15 to 20 minutes. In the meantime, preheat the oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper, or use a silicone mat.

Once the 15 to 20 minutes are up, use a cookie scooper to scoop the dough into your hands. Now, you can roll the cookies in the powdered sugar. For the best results, make sure to dip your cookie balls into the powder, flatten them a little bit, then dip them again.

Lastly, place the cookies two inches apart on your sheet of choice and bake for 10 minutes. That’s it! You are now ready to serve, enjoy, and devour your very own Lemon Crinkle Cookies.

A Rolled in Dough Quick Tip: To make these cookies dairy free, simply swap the butter for margarine. The cookies will still come out thick and soft with this modification, just make sure you still place the cookies in the fridge. This is what allows the cookies to keep their form, and become thick rather than flat cookies.

Now, you are officially ready to go! Check out the complete recipe below, and happy Spring!