Lemon Crinkle Cookies
Delightful Lemon Crinkle Cookies combine a burst of citrus flavor with a soft, chewy texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 large egg
- 2 tablespoons fresh lemon juice Fresh lemon juice is recommended for best flavor.
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a large bowl, cream the softened butter and granulated sugar until it is light and fluffy.
- Beat in the egg, lemon juice, lemon zest, and vanilla extract until everything is well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball thoroughly in powdered sugar until fully coated.
- Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each.
Baking
- Bake for 10-12 minutes, or until the cookies are set and the surfaces have cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To keep cookies fresh, store them in an airtight container at room temperature for about a week. They can also be frozen for up to three months. For thicker cookies, chill the dough for 30 minutes before baking. Experiment with different amounts of lemon zest or use other citrus fruits to vary flavor.