Lemon Crinkle Cookies Recipe
Lemon Crinkle Cookies balance tart lemon with a subtle sweetness. And those crinkles on top give these cookies a fun texture and chew!
Servings: 26
Calories: 94kcal
Ingredients
- ½ cup unsalted butter cold and cut into cubes
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg room temperature
- 1 tablespoon lemon zest zest from 2 small lemons, approximately
- 2 tablespoons fresh lemon juice strained, juice from 2 small lemons, approximately
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Mix in vanilla, egg, lemon zest, and lemon juice. Scrape sides of the bowl and mix again until well incorporated. With mixer off, add in flour, salt, baking powder, and baking soda and stir until just combined. Scrape sides of bowl and stir again briefly. Pour powdered sugar onto a plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until cookies are just turning golden brown on the edges and the tops look cracked and crinkly. Remove cookies from the oven and cool on trays for 10 minutes before transferring to cooling rack.
Notes
- Store cooled cookies in an air-tight container at room temperature up to one week
- Cookie dough may be frozen after rolling into balls, but before rolling in powdered sugar. Bring to room temperature then roll in sugar and bake
Nutrition
Serving: 1serving | Calories: 94kcal | Carbohydrates: 14.3g | Protein: 1g | Fat: 3.8g | Saturated Fat: 2.3g | Cholesterol: 16.5mg | Sodium: 38mg | Fiber: 0.2g | Sugar: 8.7g
