Lemon Crinkle Cookies
These Lemon Crinkle Cookies are soft, chewy, and bursting with fresh lemon flavor. Rolled in powdered sugar, they bake up with beautiful crackled tops and a tender crumb, perfect for a bright and delightful treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg and beat until combined.
- Mix in the vanilla extract, lemon zest, and lemon juice until well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Place the powdered sugar in a small bowl. Scoop tablespoon-sized portions of batter and roll each into a ball. Roll each ball in powdered sugar until fully coated.
- Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the tops have crackled.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy these bright, zesty Lemon Crinkle Cookies with their soft centers and crackled powdered sugar tops, a perfect treat that’s easy to make and hard to resist!