Lemon Crinkle Cookies | Sally's Baking

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option while margarine can reduce costs.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients; cake flour can be cheaper depending on the brand.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, while granulated sugar can be used for cost savings.

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 3 minutes. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky.

Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.

Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Roll the balls in granulated sugar first, then in confectioners' sugar. Place 3 inches apart on the baking sheets.

Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. Return to the oven to continue baking.

Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens