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Mini Crinkle Citrus Sugar Cookies Recipe

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4.3 from 88 reviews

These Mini Crinkle Cookies are colorful, citrus-infused delights with a soft and slightly chewy texture. Featuring vibrant pastel hues and a crackled sugar coating, they are perfect for festive occasions or a charming everyday treat. Made with lemon or orange zest for a bright, fresh flavor, these cookies are easy to prepare and bake in under 20 minutes, yielding 40 bite-sized cookies.

Ingredients

Dry Ingredients

  • 2 cups + 3 Tbsp all-purpose flour (275g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt

Sugars and Zest

  • 1/2 cup granulated sugar (100g)
  • 1 Tbsp lemon or orange zest (zest of 1 large lemon/orange) (6g)
  • 2/3 cup packed light brown sugar (133g)
  • 2/3 cup powdered sugar (80g)
  • 2/3 cup granulated sugar (133g)

Wet Ingredients

  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 large eggs, room temperature (112g)
  • 2 tsp vanilla extract or vanilla bean paste (10g)
  • 1 tsp lemon or orange extract (optional)

For Coloring

  • 1/2 tsp yellow, pink, purple, and green gel food coloring

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line three large baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups plus 3 tablespoons (275g) of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of fine salt. Set this mixture aside for later.
  3. Prepare Citrus Sugar: In a small bowl, combine 1/2 cup (100g) granulated sugar with the zest of one large lemon or orange (about 6g). Use your fingertips to massage the zest into the sugar to release its natural oils, enhancing the citrus flavor.
  4. Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, cream together 1/2 cup (113g) of room temperature unsalted butter, 2/3 cup (133g) packed light brown sugar, and the prepared citrus sugar. Mix on medium-high speed until the mixture lightens in color and becomes fluffy.
  5. Add Eggs and Extracts: Beat in 2 large room temperature eggs (112g), 2 teaspoons (10g) vanilla extract, and, if using, 1 teaspoon lemon or orange extract on a medium speed. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
  6. Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until incorporated. The dough should be thick and slightly sticky.
  7. Divide and Color Dough: Divide the dough into four equal parts, about 180g each if you divide into four portions. Tint each portion with a different gel food coloring: yellow, pink, purple, and green. Mix until the color is evenly distributed.
  8. Prepare Sugar Coating: In a small bowl, combine 2/3 cup powdered sugar and 2/3 cup granulated sugar, mixing well for the coating.
  9. Scoop and Coat Cookies: Use a 1 tablespoon cookie scoop to portion the dough. Drop each dough ball directly into the sugar mixture, rolling it to coat thoroughly with a thick layer of sugar. Repeat until all dough is coated; expect about 10 cookies per color, totaling 40 cookies.
  10. Arrange and Bake: Place the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each ball with your hand or a spatula to resemble a hockey puck. Bake one sheet at a time for 9 to 10 minutes, until cookies crackle and edges are set. Adjust timing if cookies are smaller or larger to avoid over or under baking.
  11. Cool and Store: Let the cookies cool on the baking tray for 15 minutes to firm up before transferring to a wire rack to cool completely. For enhanced flavor, optionally sprinkle additional lemon or orange zest over cooled cookies. Store leftover cookies in an airtight container at room temperature for up to 5 days.

Notes

  • The zest infused sugar enhances the citrus flavor significantly and should not be skipped.
  • Use room temperature ingredients to ensure proper mixing and texture.
  • Gel food coloring is recommended for vibrant colors without altering dough consistency.
  • Flatten cookies slightly before baking to encourage even spreading and the classic crinkle appearance.
  • Bake one sheet at a time for best results; overcrowding the oven can cause uneven baking.
  • Cooling cookies on the baking sheet allows them to firm up to prevent breaking when transferring.
  • For a stronger citrus aroma, add a sprinkle of fresh zest on top after baking.
  • Store in an airtight container to maintain freshness and crunch.

Find it online: https://justsosavory.com/mini-crinkle-citrus-sugar-cookies-recipe/