Description
Unleash the best flavor with this easy to bake, step-by-step Lemon Crinkle Cookies recipe. Perfect for any occasion and bursting with citrusy goodness!
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon zest (from 2–3 lemons)
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar, for coating
Instructions
- Prep Ingredients: Zest and juice lemons. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
- Combine Dry & Wet: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
- Chill Dough: Cover and refrigerate the dough for at least 1 hour (up to 24 hours).
- Shape & Coat: Preheat oven to 350°F (175°C). Place powdered sugar in a shallow bowl. Scoop dough, roll into balls, and coat generously in powdered sugar.
- Bake: Place on parchment-lined baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are lightly golden and centers are set but soft. Cool on sheets for a few minutes, then transfer to a wire rack.
- Prep Time: 20 mins
- Cook Time: 10-12 mins