Make bright, zesty lemon crinkle cookies that stay soft and chewy. This recipe uses fresh lemon zest and juice for maximum flavor and achieves the signature crinkled look easily.
Author:Ahazzam
Prep Time:20 min
Cook Time:12 min
Total Time:1 hr 32 min
Yield:About 24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon fresh lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar, for coating
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Cover the dough and chill in the refrigerator for at least 1 hour.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Place the powdered sugar in a shallow dish.
Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball completely in the powdered sugar until fully coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best crinkle effect, ensure the dough is well chilled before rolling in powdered sugar.
Re-roll the leftover powdered sugar between batches for the thickest coating.
If you prefer a slightly tangier cookie, add 1/4 teaspoon of lemon extract along with the vanilla.