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Lemon Crinkle Cookies

Delightfully soft and chewy cookies bursting with fresh lemon flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 cups All-purpose flour A gluten-free flour blend can be used as a substitute.
  • 1 cup Granulated sugar Adds sweetness and helps with crinkle effect.
  • 2 teaspoons Baking powder Helps the cookies rise.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Butter, softened Unsalted butter is recommended.
  • 1 Egg A flax egg can be used as a vegan substitute.
  • 1 tablespoon Lemon zest Fresh is best for maximum flavor.
  • 2 tablespoons Lemon juice Freshly squeezed juice is ideal.
  • 1/2 cup Powdered sugar For rolling cookies before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until it’s light and fluffy.
  4. Mix in the egg, lemon zest, and lemon juice until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be slightly sticky.
  6. Cover and refrigerate the dough for about 30 minutes.
Baking
  1. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll the balls in powdered sugar until they are completely coated.
  2. Place the powdered cookies on the prepared baking sheet, leaving some space between each ball.
  3. Bake for about 10-12 minutes or until the edges are set but the centers are still soft.
  4. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a twist, try adding other citrus zests like orange or lime. Store baked cookies in an airtight container for up to a week.