Description
These Lemon Crinkle Cookies are a delightful treat with a burst of citrus flavor. Soft and chewy with a crackly powdered sugar coating, they are perfect for any occasion.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 cups all-purpose flour
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
- Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, coat generously in powdered sugar, and place on the prepared baking sheet. Bake for 10–12 minutes until set and crackly. Cool on the baking sheet before transferring to a wire rack.
Notes
- For extra lemon flavor, add 1/4 teaspoon lemon extract.
- These cookies freeze well and stay soft for days when stored in an airtight container.
