Description
Soft and chewy lemon crinkle cookies bursting with fresh citrus flavor, featuring tender centers, lightly crisp edges, and a beautiful powdered sugar crinkle top.
Ingredients
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- In a separate bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet mixture and mix just until combined. Do not overmix.
- Chill the dough for at least 30 minutes.
- Scoop tablespoon-sized portions, roll into balls, and coat generously in powdered sugar.
- Place on prepared baking sheets about 2 inches apart.
- Bake for 12–15 minutes, until edges are set and tops have crinkled.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough prevents excessive spreading and makes rolling easier.
Use fresh lemon juice and zest for the strongest citrus flavor.
Coat dough balls generously in powdered sugar for a pronounced crinkle effect.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months and thaw at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
