Description
Soft, chewy Lemon Crinkle Cookies bursting with fresh lemon flavor and coated in powdered sugar for a classic crinkled appearance. Perfect for a zesty treat anytime.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar, plus an extra ¼ cup for rolling dough
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 egg
- 4–5 drops yellow food color gel
- ½ cup powdered sugar for rolling before baking
Instructions
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream softened butter and 1 cup sugar until light and fluffy (about 3–4 minutes).
- Add lemon juice, lemon extract, vanilla extract, and lemon zest. Mix for 30 seconds.
- Add egg and mix until fully incorporated.
- Gradually add flour mixture on low speed until just combined.
- Stir in yellow food coloring until evenly distributed.
- Cover dough and chill in the fridge for at least 1 hour.
- Scoop tablespoon-sized dough balls. Roll in granulated sugar, then in powdered sugar. Place on parchment-lined baking sheets, 2 inches apart.
- Bake at 350 °F for 10–12 minutes until edges are set and centers slightly underdone.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh lemon juice for the best flavor.
- Chilling the dough helps maintain shape during baking.
- For a softer look, skip the yellow food coloring.
- Can substitute lemon juice/zest with lime or orange for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
