Lemon Crinkle Cookies
Soft, chewy, and bursting with bright lemon flavor, these cookies are coated in powdered sugar to create a beautiful crinkled appearance. Perfect for spring, summer, or anytime you want a zesty, sweet treat.
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Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Zester or microplane
- Baking sheet
- Parchment paper
- Wire cooling rack
- Spoon or cookie scoop
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, vanilla extract, lemon juice, and lemon zest until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Shape Cookies: Scoop about 1–2 tablespoons of dough and roll into balls. Roll each ball in powdered sugar until coated.
- Bake: Place cookies on prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers are still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings: 24 cookies