Lemon Crinkle Cookies
Delicious, chewy cookies infused with zesty lemon flavor and dusted with powdered sugar, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature for easy creaming.
- 2 large eggs
- 1 tablespoon lemon zest Fresh lemons yield the best zest.
- 1/4 cup fresh lemon juice Fresh juice is preferable.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar for rolling
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice until fully incorporated.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough for about 30 minutes in the refrigerator.
- Roll the dough into balls (about 1 inch in diameter) and then roll in powdered sugar until well coated.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a flavorful twist, consider adding poppy seeds or lemon powder. To store cookies, keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.