Make these soft, chewy lemon crinkle cookies that burst with bright citrus flavor and feature a beautiful powdered sugar coating. This recipe delivers a refreshing, tangy sweet cookie that is easy to prepare from scratch.
Author:felixhayes
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon fresh lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar, for rolling
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until just combined.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Place the powdered sugar in a shallow dish. Scoop the dough into balls about 1 inch in diameter.
Roll each dough ball thoroughly in the powdered sugar until completely coated.
Place the coated balls onto baking sheets lined with parchment paper, leaving about 2 inches between them.
Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.
Notes
For the best crinkle effect, ensure the dough balls are heavily coated in powdered sugar before baking.
You can make the dough up to 2 days ahead; chill it, then roll and bake when ready.
Use fresh lemon zest and juice for the most intense, bright flavor in your zesty citrus dessert.