Description
Soft, chewy, and bursting with citrusy brightness, these Lemon Crinkle Cookies are a springtime favorite that feel like a sweet, buttery hug. With a crinkled, powdered sugar finish, they’re as pretty as they are delicious.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 5–8 drops yellow food coloring (optional)
- ¼ cup granulated sugar (for rolling)
- ¾ cup powdered sugar (for rolling)
Instructions
- In a bowl, whisk together flour, baking soda, and salt.
- Using a hand or stand mixer, cream the butter with granulated sugar until fluffy and light.
- Mix in the egg, lemon juice, lemon zest, vanilla extract, and food coloring if using.
- Slowly add dry ingredients to the wet mixture until just combined.
- Cover and chill the dough for at least 2 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop dough into 1-inch balls using a cookie scoop.
- Roll each ball in granulated sugar, then in powdered sugar to coat generously.
- Bake for 10–12 minutes until the edges are set but the centers remain soft.
- Cool on a cooling rack.
Notes
Always chill the dough to keep cookies from spreading. Use fresh lemons for the best flavor, and don’t overbake for that perfect tender center.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg