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Description
Soft and chewy lemon crinkle cookies with a sweet-tart flavor.
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream sugar and butter until fluffy. Add egg, lemon zest, lemon juice, and vanilla. Mix well.
- In a separate bowl, whisk flour, salt, baking powder, and baking soda.
- Gradually add dry ingredients to wet ingredients. Mix until combined.
- Roll dough into 1-inch balls. Coat each ball in powdered sugar.
- Place dough balls on baking sheet, 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use fresh lemon juice for best flavor.
- Dough can be chilled for 30 minutes if too sticky.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American