Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor. The powdered sugar coating gives them a delightful crackled appearance and a sweet finish. Perfect as a refreshing treat for spring and summer gatherings or any time you crave a citrusy cookie.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 cup Granulated Sugar
- 1/2 cup Powdered Sugar (for coating)
Wet Ingredients
- 1/2 cup Unsalted Butter, softened
- 1 large Egg
- 1 tablespoon Fresh Lemon Zest (from about 1 lemon)
- 2 tablespoons Fresh Lemon Juice
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy.
- Add Egg and Lemon: Beat in the egg, fresh lemon zest, and fresh lemon juice into the butter-sugar mixture until fully incorporated and smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing for tender cookies.
- Form Dough Balls: Roll the dough into 1-inch balls. Then roll each ball generously in powdered sugar, coating them completely to create the characteristic crinkled cookie look.
- Bake Cookies: Place coated dough balls on the prepared baking sheets spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, add an additional teaspoon of lemon zest to the dough.
- Ensure butter is softened but not melted for proper creaming.
- Do not overbake to keep the centers soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking; thaw at room temperature before serving.
