Lemon Crinkle Cookies
A burst of sunshine in every bite, Lemon Crinkle Cookies combine refreshing lemon tartness with a soft, chewy texture that is simply irresistible.
Ingredients
Main ingredients
- ½ cup butter (softened) Use unsalted butter for best results.
- 1 ¼ cups granulated sugar
- 1 large egg Room temperature is preferable.
- 2 tablespoons lemon juice Fresh lemon juice is recommended.
- 1 teaspoon lemon zest Zest from a fresh lemon.
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 drops yellow food coloring Optional for added color.
- ¾ cup powdered sugar For rolling the cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar for 2-3 minutes until light and fluffy.
- Add in the egg, lemon juice, lemon zest, and vanilla extract, mixing thoroughly until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to your wet ingredients, stirring gently until just combined.
- If desired, drop in the yellow food coloring and mix until desired shade is achieved.
- Cover the dough and refrigerate for about 30 minutes.
Baking
- Prepare a baking sheet with parchment paper.
- Scoop tablespoon-sized amounts of dough and roll them into balls.
- Coat each ball in powdered sugar before placing on the baking sheet.
- Bake cookies for 10-12 minutes, or until puffy with set edges and soft centers.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
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Notes
For best results, use fresh ingredients and avoid over-mixing the dough.