Description
These soft and chewy Lemon Crinkle Cookies are bursting with fresh citrus flavor and coated in sweet powdered sugar. Easy to make and perfect for any occasion.
Ingredients
Scale
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
5–8 drops yellow food coloring (optional)
For rolling:
1/4 cup sugar
3/4 cup powdered sugar
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set this aside.
- In a stand mixer or with a hand mixer, beat the softened butter and sugar together for about 2 minutes until light and fluffy.
- Add the egg, fresh lemon juice, lemon zest, vanilla extract, and food coloring if using. Mix until fully combined.
- Gradually add the dry flour mixture to the wet ingredients. Mix just until incorporated.
- Cover the bowl with plastic wrap and refrigerate the dough for 2 hours. This chilling step helps maintain the cookies’ shape during baking.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the chilled dough using a small cookie scoop or spoon, and roll it into balls.
- Roll each dough ball first in granulated sugar, then generously in powdered sugar.
- Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 10-12 minutes, or until the edges are set and the tops have formed beautiful crinkles.
- Once out of the oven, let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
For bolder lemon flavor, add lemon extract.
Chill dough thoroughly to avoid over-spreading.
Roll generously in powdered sugar for best crinkle effect.
- Prep Time: 2 hours 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14g
- Carbohydrates: 22g
- Protein: 1g