Lemon Crinkle Cookies
Soft, sweet, and tangy Lemon Crinkle Cookies that are easy to make and perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 large egg large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional)
Sugar Coating
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar (also called icing sugar)
Instructions
Preparation
- In a large bowl, mix together the flour, salt, and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy for a few minutes.
- Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring if using. Mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until everything is well blended. Cover the bowl with plastic wrap and chill in the fridge for 2 hours.
Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop out the dough using a small cookie scoop. Roll it into a ball. If the dough feels too soft, place it back in the fridge for a bit.
- Roll each ball in regular sugar, then in powdered sugar until well-coated. Place them 2 inches apart on the baking sheets.
- Bake for 10-12 minutes. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Keep leftover cookies fresh by storing them in an airtight container. They will stay good at room temperature for about a week. You can also freeze the cookies for up to 3 months. To reheat, simply place them on a baking sheet for a few minutes in a 350°F oven.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 30mgSugar: 8g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!