Description
Lemon Crinkle Cookies are soft and chewy cookies rolled in powdered sugar, with a refreshing lemon flavor.
Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice (fresh)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring (optional)
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar (for rolling)
Instructions
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using) and mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover the bowl with plastic food wrap and place in the fridge to set for 2 hours.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Scoop out dough (I like to use a small sized cookie scoop to get a uniform size) and roll the dough into a ball. Note: the dough should be scoopable but a bit stiff.
- Roll the dough balls in regular sugar first and then in the powdered sugar, being sure to coat them generously. Place the dough balls on the baking sheets, 2 inches apart.
- Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- For a more intense lemon flavor, consider adding lemon extract.
- If the dough is too soft, chill it again before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg