Lemon Crinkle Cookies
Brighten your dessert table with a batch of irresistibly soft and tangy Lemon Crinkle Cookies! Bursting with fresh lemon juice and zesty lemon zest, these cookies strike the perfect balance between sweet and citrusy. Their signature crinkled tops, achieved by rolling the dough in powdered sugar before baking, create a beautiful contrast that makes them as stunning as they are delicious. With just 15 minutes of prep and 10 minutes in the oven, these cookies are quick to whip up and yield a delightful treat with a tender interior and light, crisp edges. Perfect for spring gatherings, afternoon tea, or simply satisfying your lemon cravings, this recipe is a must-try for cookie lovers. Make a batch and watch them disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cups Unsalted butter
- 1 Large egg
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 teaspoons Vanilla extract
- 0.5 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
Place the powdered sugar in a shallow bowl. Scoop out about 1 tablespoon of dough and roll it into a ball. Then roll the dough ball in the powdered sugar until fully coated. Repeat with the remaining dough.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies just start to firm up. The cookies should remain soft in the center.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 260.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
