Description
These Irresistible Lemon Crinkle Cookies are soft, tangy, and perfectly sweet with a delightful crackled powdered sugar coating. Bursting with fresh lemon flavor, these cookies offer a tender crumb and a bright zesty finish, making them an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- â…› tsp baking soda
Wet Ingredients
- 1 cup granulated sugar
- ½ cup butter, softened
- 1 Large egg
- 1 tsp vanilla extract
- 1 tsp lemon extract
- Zest and juice of 1 lemon
- Optional: 1 drop yellow food coloring (or more, if desired)
Coating
- ¾ cup powdered sugar
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift or whisk together the all-purpose flour, baking powder, salt, and baking soda. Set aside to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until the mixture is soft, creamy, and pale, approximately 2 minutes.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, lemon extract, lemon juice, and lemon zest into the creamed mixture. Add yellow food coloring if desired. Scrape down the bowl sides and mix thoroughly until fully combined.
- Combine with Dry Ingredients: Gently fold the flour mixture into the wet ingredients using a spatula, mixing carefully until no flour streaks remain and the dough is sticky.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. This chilling step firms up the dough, making it easier to shape and enhancing flavor.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Shape Cookies: Scoop rounded tablespoons (approximately 1 ½-inch rounds) of dough. Slightly flatten each ball to about ½ inch thick. Roll each cookie dough ball thoroughly in powdered sugar to coat completely.
- Bake: Arrange the coated cookies on the prepared baking tray with space between each. Bake in the preheated oven for 12 to 15 minutes, until the cookies are soft and the tops develop a crackled appearance.
- Cool: Allow the cookies to cool on the baking tray for 5 minutes to set. Then transfer them to a wire rack to cool completely, preserving their soft texture.
Notes
- Chilling the dough is crucial for easy shaping and to achieve the characteristic crinkle effect.
- If you prefer a stronger lemon aroma, add additional lemon zest or a little extra lemon extract.
- Using parchment paper or a silicone baking mat prevents the cookies from sticking and promotes even baking.
- These cookies keep well in an airtight container for up to 5 days and can be frozen for longer storage.
- For a dairy-free version, substitute butter with a vegan butter alternative.
