Lemon Crinkle Cookies
These Lemon Crinkle Cookies are a burst of sunshine in every bite, featuring a soft, chewy texture and a delightful tangy lemon flavor, all coated in sweet powdered sugar.
Equipment
- Large bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For Rolling
- 1 cup powdered sugar
- 1/4 cup granulated sugar
Instructions
Preparation
- Whisk together flour, baking powder, and salt in a bowl to create the dry ingredient mixture.
- Cream together granulated sugar and softened butter until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and a soft dough forms. Chill the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place powdered sugar and granulated sugar in separate shallow bowls for rolling.
Baking
- Scoop dough into 1-inch balls, roll each first in granulated sugar, then generously in powdered sugar.
- Arrange cookies 2 inches apart on prepared baking sheets and bake for 9-11 minutes, or until edges are lightly golden and centers are set.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra tangy kick, add an additional teaspoon of lemon zest to the dough. Ensure the dough is thoroughly chilled to prevent the cookies from spreading too much during baking, which helps achieve those perfect crinkles.