Lemon Crinkle Cookies
Delightful cookies with a crackled, powdered sugar dusted surface and a refreshing tangy-sweet lemon flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened) Ensure butter is softened to room temperature.
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice For stronger flavor, use fresh juice.
- 1 teaspoon lemon zest For stronger flavor, use fresh zest.
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional)
Coating
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar Also known as icing sugar or confectioners sugar.
Instructions
Preparation
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- Using a stand mixer, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
- Add in the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using). Mix until combined.
- Gradually add in the dry ingredients to the butter mixture and mix until fully incorporated.
- Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours to firm up the dough.
Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out the chilled dough using a cookie scoop and roll each portion into a ball. If the dough feels too soft, return it to the fridge for a short period.
- Roll each ball in regular sugar and then in powdered sugar, ensuring a generous coating.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes until the cookies are lightly golden on the edges.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze them for up to three months.