Description
Delight in the zesty and sweet flavors of these soft and chewy Lemon Crinkle Cookies. With a bright lemony taste and a dusting of powdered sugar, these citrus treats are perfect for any occasion.
Ingredients
Scale
For the Cookies:
- 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 powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Chill the Dough: Refrigerate the dough for 20–30 minutes for easier handling.
- Form Dough Balls: Scoop tablespoon-sized portions of dough, roll into balls, and coat each generously in powdered sugar.
- Bake: Place the dough balls on the baking sheet, bake for 10–12 minutes until edges are set and tops are crinkled.
- Cool and Serve: Allow the cookies to cool on the pan briefly before transferring to a wire rack to cool completely.
Notes
- Enhance lemon flavor with 1/2 teaspoon of lemon extract.
- Store in an airtight container for soft cookies.
- Do not overbake for chewy centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
