Lemon Crinkle Cookies
Make soft and chewy Lemon Crinkle Cookies with real lemon juice and powdered sugar. Perfect for tea time or dessert trays.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup butter softened
- 1 cup sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 5 –8 drops yellow food coloring optional
For Rolling
- ¼ cup sugar
- ¾ cup powdered sugar also known as icing or confectioners’ sugar
Instructions
Step 1: Prep the Dough
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside
- In a stand mixer or large bowl, cream the softened butter and sugar together until fluffy (about 2 minutes)
- Beat in the egg, lemon juice, lemon zest, vanilla, and food coloring if using
- Gradually add the dry ingredients and mix until fully combined
- Cover the dough and chill for 2 hours
Step 2: Preheat and Prepare
- Preheat oven to 350°F (175°C)
- Line two baking sheets with parchment paper
- In two separate shallow bowls, place the ¼ cup sugar and ¾ cup powdered sugar for rolling
Step 3: Shape and Coat
- Scoop dough using a small cookie scoop and roll into balls
- Roll each ball first in granulated sugar, then generously in powdered sugar
- Place cookies 2 inches apart on prepared baking sheets
Step 4: Bake and Cool
- Bake for 10–12 minutes, until edges are just set and tops are crinkled
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely