Lemon Crinkle Cookies
This chewy lemon crinkle cookie recipe is my go-to when I need something lemony and quick. The only thing that takes a little time is letting the dough get cold for an hour before baking.
Ingredients
Scale
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar (plus extra for rolling the cookie dough balls in)
- 1/2 cup butter at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- Juice and zest of one lemon
- Powdered sugar (for rolling the cookie dough balls in)
Instructions
- Preheat oven temperature to 350 degrees.
- In a large bowl, combine all the dry ingredients (flour, baking powder, baking soda, and salt) and set aside.
- In the bowl of a stand mixer with the paddle attachment (you can also use an electric hand mixer), cream butter and sugar on medium speed. Using a rubber spatula, scrape down the sides of the bowl.
- Add egg, lemon juice, lemon zest, vanilla, food coloring if using, and mix until combined.
- Add the flour mixture to the wet ingredients and mix well.
- Place the dough in a small bowl, cover with plastic wrap, and refrigerate for at least one hour but preferably two hours.
- Using a medium cookie scoop, form cookie dough balls (dough texture will be sticky), Roll each ball of dough first in granulated sugar to coat and then in powdered sugar until the outside of the cookie is completely coated. Bake them on a prepared baking sheet lined with parchment paper. Bake for 12-15 minutes in a preheated oven at 350ยบ. Let the baked cookies cool for a minute or two before transferring to a cooling rack.
- Store cookies at room temperature in an airtight container for up to one week.
Notes
Since the cookie dough is moist, sometines the powdered sugar seeps in, melts and then disappears into the dough during the baking process. So if you like more of the pronounced crackle in the cookies, roll them first in granulated sugar and then in powdered sugar.ย