Lemon Crinkle Cookies
Lemon Crinkle Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Rolling
- 1/2 cup granulated sugar
- 1 cup powdered sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large mixing bowl, combine the softened unsalted butter and 1 1/2 cups of granulated sugar. Cream them together with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the large eggs one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a thick, pale yellow dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Place the 1/2 cup of granulated sugar and 1 cup of powdered sugar into two separate shallow bowls.
⏱️ 1 min
- 7
Using a small ice cream scoop or tablespoon, scoop out portions of dough and roll them into uniform balls. First, roll each dough ball in the granulated sugar, then coat generously in the powdered sugar, ensuring a thick layer.
⏱️ 5 min
- 8
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 1 min
- 9
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will have characteristic crinkles.
⏱️ 10 min•🌡️ 350
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Crinkle Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Rolling
- 1/2 cup granulated sugar
- 1 cup powdered sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large mixing bowl, combine the softened unsalted butter and 1 1/2 cups of granulated sugar. Cream them together with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the large eggs one at a time, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a thick, pale yellow dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Place the 1/2 cup of granulated sugar and 1 cup of powdered sugar into two separate shallow bowls.
⏱️ 1 min - 7
Using a small ice cream scoop or tablespoon, scoop out portions of dough and roll them into uniform balls. First, roll each dough ball in the granulated sugar, then coat generously in the powdered sugar, ensuring a thick layer.
⏱️ 5 min - 8
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 1 min - 9
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will have characteristic crinkles.
⏱️ 10 min•🌡️ 350 - 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 5 min