Description
These Lemon Crinkle Cookies are soft, buttery, and bursting with fresh citrus flavor. Rolled in powdered sugar, they bake up with a delightful crinkled top and a tender texture, making them a perfect treat for any occasion or a refreshing twist on classic holiday cookies.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract (optional)
Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat and prep: Preheat the 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, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large bowl, use an electric mixer or hand whisk to cream the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add flavor and egg: Beat in the egg, lemon zest, fresh lemon juice, vanilla extract, and optional lemon extract until the dough is smooth and all ingredients are well combined, giving the dough its signature lemon flavor.
- Combine dry and wet: Gradually mix the dry ingredients into the wet mixture until a soft dough forms, being careful not to overmix to keep the cookies tender.
- Chill the dough: Refrigerate the dough for 30 minutes to firm it up, which makes handling and shaping easier and helps control spreading during baking.
- Shape and coat: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar to create the classic crinkle appearance as the cookies bake.
- Arrange and bake: Place the sugar-coated dough balls about 2 inches apart on prepared baking sheets to allow spreading. Bake in the preheated oven for 10-12 minutes, until the cookie edges are set and tops appear crinkled and lightly golden.
- Cool: Let the cookies cool on the baking sheet for 2 minutes to firm up, then transfer to a wire rack to cool completely for the best texture.
Notes
- For a more intense lemon flavor, increase the lemon zest or add a drop of lemon oil.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
