Lemon Krisp Cookies
Brighten your day with these zesty Lemon Krisp Cookies, a delightful fusion of buttery richness and tangy citrus flavor! Infused with freshly grated lemon zest and a splash of real lemon juice, these cookies deliver a perfect balance of sweet and tart in every bite. Their irresistibly crisp edges and tender, melt-in-your-mouth centers are achieved with a touch of cornstarch for that extra soft texture. Coated in a snowy layer of powdered sugar before baking, these cookies have a delicate, crinkled look that’s as charming as their taste. Ready in just 30 minutes, they’re an easy yet impressive treat to serve with tea, share at gatherings, or enjoy as a midday pick-me-up. Discover how these vibrant cookies transform simple pantry staples into a sunny, delicious indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (lightly packed)
- 1 large Egg
- 1 tablespoon Lemon zest
- 2 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cornstarch
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together with a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
Add the egg, lemon zest, lemon juice, and vanilla extract to the bowl. Mix until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop tablespoon-sized portions of the dough and roll them into balls. Flatten each ball slightly with your palm or the bottom of a glass.
Roll each flattened cookie dough ball lightly in powdered sugar, ensuring an even coating.
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. The centers may look slightly underbaked, but they will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the trays for 5 minutes before transferring them to a wire cooling rack to cool completely.
Serve the Lemon Krisp Cookies alongside your favorite tea or enjoy them on their own as a refreshing, sweet treat!
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 614.7 g | 224% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 379.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 168 mg | 13% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 624 mg | 13% | |
*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.
