Lemon Crinkles Cookies
Bursting with zesty citrus flavor, these Lemon Crinkles Cookies are the ultimate treat for lemon lovers! Each soft, chewy cookie is infused with fresh lemon juice and fragrant lemon zest, delivering a bright, tangy punch in every bite. Their signature crackled tops, created by rolling the dough balls in powdered sugar before baking, make these cookies as visually stunning as they are delicious. With just 15 minutes of prep time, this easy recipe is perfect for satisfying your sweet tooth or impressing guests at any gathering. Serve them with a cup of tea or enjoy them as a light, refreshing dessert. These irresistibly soft lemon cookies are guaranteed to brighten your day!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 0.5 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry ingredient mixture aside.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, egg yolk, lemon zest, lemon juice, and vanilla extract to the creamed butter mixture. Beat until fully combined and smooth.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should come together smoothly.
Using a small cookie scoop or a tablespoon, scoop out portions of the dough and roll them into 1-inch balls with your hands.
Place the powdered sugar in a shallow bowl. Roll each dough ball in the powdered sugar until well-coated, pressing lightly to ensure the sugar sticks.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops of the cookies have a crackled appearance. The centers may still look slightly soft, which is okay.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 452.8 g | 165% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 261.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 122 mg | 9% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 430 mg | 9% | |
*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.
