Small Batch Lemon Crinkle Cookies
These small batch lemon crinkle cookies bring sunshine with every bite, featuring a light, tender texture and a satisfying powdered sugar coat without leaving you with a mountain of leftovers.
Servings: 10 cookies
Calories: 65kcal
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon cornstarch for a soft crumb
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon fine salt
Wet Ingredients
- 1/3 cup granulated sugar
- 1 medium lemon zest finely grated
- 1/4 cup neutral oil like canola or sunflower
- 1 egg yolk room temp
- 1 to 1.5 tablespoons fresh lemon juice to taste
- 1 teaspoon vanilla extract
Coatings
- 2 tablespoons granulated sugar for pre-coating
- 1/3 cup powdered sugar for final coating
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a medium bowl, combine 1/3 cup sugar and lemon zest. Rub the zest into the sugar until fragrant and slightly damp.
- Whisk in oil, egg yolk, lemon juice, and vanilla extract until smooth.
- Fold in the dry ingredients until no dry streaks remain. The dough will be soft.
- Chill the dough for 15 to 20 minutes.
Baking
- Scoop 1.5 tablespoon portions of dough, roll into balls, and roll each ball in granulated sugar, then coat with powdered sugar.
- Bake cookies for 9 to 11 minutes, until tops are crackled and edges look set.
- Cool for 5 minutes on the sheet, then transfer to a rack.
Notes
Use fresh lemons for best flavor. Measure flour lightly to avoid dense cookies. The cookies can be stored in an airtight container for 3 to 4 days.