Lemon Crinkle Cookies
Bright and zesty lemon crinkle cookies feature a tender, chewy texture coated in powdered sugar, perfect for a refreshing citrus treat any time of year.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon juice, lemon zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Place the powdered sugar in a shallow bowl. Roll dough into 1-inch balls, then roll each ball in powdered sugar to coat.
- Arrange the coated dough balls on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are set and crinkled on top.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra burst of lemon flavor, try adding a lemon glaze drizzle once the cookies have cooled.