Lemon Crinkle Cookies
These award-winning Lemon Crinkle Cookies are chewy, soft, and bursting with lemon flavor in every bite!
Equipment
- large bowl
- Hand Mixer
- rubber spatula
- baking sheets
- plates for sugar
Ingredients
Cookie Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 whole egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ cups all-purpose flour
Coating Ingredients
- ¼ cup granulated sugar
- ½ cup powdered sugar
Instructions
Preparation Instructions
- Preheat oven to 350° F. Grease baking sheets with nonstick cooking spray or cover with parchment paper.
- In a large bowl, using a hand mixer, cream butter and sugar together until light and fluffy. Whip in vanilla extract, egg, lemon zest, and lemon juice. Scrape sides and mix again.
- Switching to a rubber spatula, stir in flour, salt, baking soda, and baking powder slowly until just combined. Scrape sides of the bowl and mix again briefly.
- Pour granulated sugar onto a large plate. Pour powdered sugar onto a separate large plate. Roll a heaping teaspoon of dough into a ball and roll it first in the granulated sugar and then in powdered sugar. Place cookie ball on the baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.
Notes
If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
Nutrition
Serving: 1cookieCalories: 105kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 64mgPotassium: 13mgFiber: 1gSugar: 11gVitamin A: 118IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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