Lemon Crinkle Cookies
Delightfully chewy cookies with a tangy lemon flavor and a dusting of powdered sugar, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional) For a more vibrant look.
Coating
- 1/4 cup sugar For rolling.
- 3/4 cup powdered sugar For dusting the cookies.
Instructions
Preparation
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy (about a couple of minutes).
- Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using) and mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until incorporated. Cover with plastic wrap and refrigerate for 2 hours.
Baking
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough using a small cookie scoop, roll into balls, and dip in regular sugar first, then in powdered sugar. Coat generously!
- Place the dough balls on the baking sheets, 2 inches apart.
- Bake for 10-12 minutes, then cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For best flavor, use fresh lemon juice and zest. Store in an airtight container to keep them soft and chewy. Reheat in the microwave for a warm treat.