Lemon Crinkle Cookies
Lemon Crinkle Cookies are a delightful treat that combines a chewy texture with a soft, melt-in-your-mouth goodness. Each bite is infused with bright, refreshing lemon notes that will leave you craving more. Perfectly sweet with a zesty twist, these cookies are ideal for any occasion.
Servings 24
Ingredients
For the cookies
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 ½ cup (195 g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
For the coating
- ¼ cup (50 g) granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
Make the cookies
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix the butter and sugar together just until fully combined.
- Add the vanilla, egg, lemon zest, and lemon juice, and mix until well incorporated.
- Combine the flour, salt, baking powder, and baking soda in a small bowl and stir with a whisk.
- Add the flour to the butter mixture and mix on low just until combined.
Make the coating
- Pour the granulated sugar into a bowl. Pour the powdered sugar into a separate bowl.
- Scoop the dough into 1 tablespoon-size portions and roll in the granulated sugar, followed by the powdered sugar.
- Arrange the coated dough balls on the prepared baking sheets, 2 inches apart.
- Bake for 9-11 minutes or until bottoms begin to barely brown. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Keep cookies stored in an airtight container at room temperature for up to 5 days.