Description
These Lemon Crinkle Cookies are a bright and zesty treat perfect for any time of year. With a delightful citrus flavor and a soft, chewy texture, these cookies are sure to be a hit with family and friends.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 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
For Rolling:
- 1/2 cup powdered sugar
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla until smooth.
- Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Form the Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in powdered sugar until fully coated.
- Bake the Cookies: Place the coated balls 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the cookies are set and the tops are crinkled.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- For extra lemon flavor, add 1/4 teaspoon lemon extract.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
