Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with fresh lemon flavor. Coated in powdered sugar, they form a delightful crinkled top when baked, making them a perfect sweet treat for spring and summer gatherings or anytime you crave a bright, citrusy cookie.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- Powdered sugar for coating (about 1 cup)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- Zest of 1 fresh lemon
- 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 until evenly combined to create a light, airy base for the cookies.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes fluffy and pale, which helps give the cookies a tender texture.
- Add Egg and Lemon: Beat in the egg, fresh lemon zest, and lemon juice into the butter-sugar mixture until everything is well incorporated, infusing the dough with fresh citrus flavor.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients. Stir until just combined to avoid overworking the dough, which keeps the cookies soft.
- Form Cookie Balls: Roll the dough into 1-inch balls, then generously coat each ball in powdered sugar to create the signature crinkled surface after baking.
- Bake Cookies: Place the coated dough balls on the prepared baking sheets spaced apart and bake for 10-12 minutes, or until the edges are golden and the centers remain soft and chewy. Remove from oven and let cool slightly before transferring to a wire rack.
Notes
- Use fresh lemon zest and juice for the best bright, citrus flavor.
- Do not overbake; cookies should be soft in the centers.
- Make sure the butter is softened, not melted, to achieve the best texture.
- Rolling the dough balls in powdered sugar twice can enhance the crinkle effect.
- Store cookies in an airtight container at room temperature for up to 3 days.
