Lemon Crinkle Cookies
Lemon Crinkle Cookies
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, large
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
For the Coating
- 1/2 cup powdered sugar
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
⏱️ 2 min
- 4
Stir in the fresh lemon juice, lemon zest, vanilla extract, and lemon extract until just combined.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 2 min
- 6
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle. This helps prevent the cookies from spreading too much.
⏱️ 60 min
- 7
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Place the powdered sugar in a shallow bowl. Scoop out rounded tablespoons of dough and roll them into balls. Roll each dough ball generously in the powdered sugar, ensuring it's fully coated.
⏱️ 5 min
- 9
Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 2 min
- 10
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will crinkle as they bake.
⏱️ 12 min•🌡️ 350
- 11
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Crinkle Cookies
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, large
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
For the Coating
- 1/2 cup powdered sugar
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
⏱️ 2 min - 4
Stir in the fresh lemon juice, lemon zest, vanilla extract, and lemon extract until just combined.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
⏱️ 2 min - 6
Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle. This helps prevent the cookies from spreading too much.
⏱️ 60 min - 7
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Place the powdered sugar in a shallow bowl. Scoop out rounded tablespoons of dough and roll them into balls. Roll each dough ball generously in the powdered sugar, ensuring it's fully coated.
⏱️ 5 min - 9
Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 2 min - 10
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will crinkle as they bake.
⏱️ 12 min•🌡️ 350 - 11
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min