lemon crinkle cookies
Lemon crinkle cookies are a delightful treat with a soft and chewy texture, bursting with bright lemon flavor. Their powdered sugar coating gives them a charming crinkled appearance, making them as appealing as they are delicious.
Equipment
- 1 mixing bowl
- 1 stand mixer or hand mixer
- 1 rubber spatula
- 1 baking sheets
- 1 parchment paper
- 1 set measuring cups and spoons
- 1 zester or grater
- 1 cooling rack
- 1 sifter
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 medium lemon zest Zest of 1 medium lemon.
- 1 teaspoon vanilla extract
- ½ cup powdered sugar For coating.
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar using a stand mixer or hand mixer until light and fluffy (about 2-3 minutes).
- Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in powdered sugar until fully coated and place them on the prepared baking sheets, leaving space in between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have cracked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For added flavor, you can use more lemon zest.
Make sure not to overbake the cookies; they should remain soft in the center.
These cookies can be stored in an airtight container for up to a week.