Description
These Lemon Crinkle Cookies are soft, tangy, and perfectly sweetened treats featuring fresh lemon zest and juice for a bright citrus flavor. Coated in powdered sugar, they bake up with crackled tops and tender centers, making them an ideal dessert or snack for lemon lovers.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 cup Granulated Sugar
- 1/2 cup Powdered Sugar (for coating)
Wet Ingredients
- 1/2 cup Unsalted Butter, softened
- 1 large Egg
- 2 teaspoons Fresh Lemon Zest
- 2 tablespoons Fresh Lemon Juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and well combined, which contributes to a tender cookie texture.
- Add Egg and Lemon: Beat in the egg, fresh lemon zest, and fresh lemon juice until the batter is smooth and all ingredients are fully incorporated, imparting bright citrus flavor.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Form and Coat Dough: Roll the dough into 1-inch diameter balls, then generously coat each ball in powdered sugar to create the signature crinkle appearance during baking.
- Bake Cookies: Place the coated dough balls on the prepared baking sheets spaced apart and bake in the preheated oven for 10-12 minutes, until the edges are golden brown and the centers remain soft and slightly chewy.
Notes
- Use fresh lemon zest and juice to maximize flavor; bottled lemon juice will alter the taste.
- Do not overmix the dough to maintain a tender crumb and prevent tough cookies.
- Roll dough balls well in powdered sugar for an attractive crinkled cookie top.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
- Store cookies in an airtight container at room temperature for up to 3-4 days.
