Introduction:
Add a burst of sunshine to your baking with these Soft & Zesty Lemon Crinkle Cookies. Light, fluffy, and coated in powdered sugar, these cookies are packed with tangy lemon flavor and a delicate texture that melts in your mouth. They’re the perfect balance of sweet and tart—a refreshing treat that’s sure to brighten any day!
Recipe: Lemon Crinkle Cookies
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest (from 1 large lemon)
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup powdered sugar (for rolling)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar:
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. - Add wet ingredients:
Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined. - Mix dry ingredients:
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. - Chill the dough:
Refrigerate the dough for 30–45 minutes to firm it up (makes it easier to handle and helps cookies hold shape). - Roll and coat:
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in powdered sugar until fully coated. - Bake:
Place cookies 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are set and the tops are crackled. - Cool & enjoy:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
