Lemon Crinkle Cookies
These Lemon Crinkle Cookies are a delightful sweet treat with a zesty lemon flavor and a soft, chewy texture.
Equipment
- oven
- mixing bowl
- electric mixer
- rubber spatula
- baking sheets
- measuring cups
- measuring spoons
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 whole egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar for coating
- ½ cup powdered sugar for coating
Instructions
- Preheat the oven to 350°F and prepare baking sheets with nonstick spray or parchment paper.
- Cream softened butter and granulated sugar until light and fluffy, then mix in vanilla, egg, lemon zest, and lemon juice.
- Gradually add flour, salt, baking soda, and baking powder until just combined.
- Roll dough into balls, coating first in granulated sugar and then powdered sugar, and place on baking sheets.
- Bake for 9-11 minutes until lightly golden, then cool for 3 minutes before transferring to a rack.
Notes
Ensure to use softened butter, not melted, to prevent cookies from flattening. If the dough is sticky, refrigerate for 30 minutes or add small amounts of flour to achieve the right consistency. Measure flour correctly by fluffing it up before spooning it into the measuring cup to avoid excess flour.