Description
Bright, zesty, and soft, these Lemon Crinkle Cookies melt in your mouth with a fresh lemon punch and a crackled powdered-sugar crust.
Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, and lemon juice until smooth.
- In another bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough in the refrigerator for about 30 minutes.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until well coated, then place on the baking sheet about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for 3–5 minutes before transferring to a wire rack.
Notes
Cookies can be chilled in the refrigerator for up to 24 hours or frozen for up to 1 month. Adjust baking time for larger or smaller cookies.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 11g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 30mg