Description
Soft and chewy lemon crinkle cookies with bright citrus flavor, crisp edges, and signature crackled tops dusted in powdered sugar.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Cover and chill the dough for about 30 minutes.
- Scoop dough and roll into 1-inch balls. Roll each ball generously in powdered sugar.
- Place dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until set and cracked on top.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps prevent spreading.Use fresh lemon juice and zest for best flavor.Do not overbake to keep cookies soft.Roll generously in powdered sugar for strong crinkle contrast.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
