Make these soft, chewy lemon crinkle cookies that burst with bright citrus flavor and feature a beautiful powdered sugar coating. This easy recipe creates refreshing lemon treats perfect for any occasion.
Author:charliehayes
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar, for rolling
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a simple cookie dough recipe.
Place the powdered sugar in a shallow dish.
Roll the cookie dough into 1-inch balls. Roll each ball thoroughly in the powdered sugar until completely coated.
Place the coated dough balls onto baking sheets lined with parchment paper, leaving about 2 inches between them.
Bake at 350°F (175°C) for 10 to 12 minutes. The cookies will look slightly puffed but not deeply browned.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.
Notes
For the best crinkle effect, chill the dough for at least 30 minutes before rolling and coating in sugar.
Use fresh lemon zest and juice for the brightest lemon flavor.
If you want a more intense powdered sugar coating, you can roll the dough balls in powdered sugar a second time just before baking.