Description
These soft and chewy Lemon Crinkle Cookies are the perfect cookie to enjoy with a cup of tea. They are easy to make and have a bright, delicate flavor from fresh lemon juice.
Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring (optional)
- 1/4 cup sugar
- 3/4 cup powdered sugar
Instructions
- In a large bowl, mix together the flour, salt and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the egg, lemon juice, lemon zest, vanilla extract and food coloring (if using) and mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover bowl with plastic food wrap and place in the fridge to set for 2 hours.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Scoop out dough and roll it into a ball. The dough should be scoopable but a bit stiff. If too soft, chill it again.
- Roll the dough balls in regular sugar first and then in powdered sugar. Place them on the baking sheets, 2 inches apart.
- Bake the cookies for 10-12 minutes. Allow them to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container.
- For best results, chill the dough before baking.
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Lemon Crinkle Cookies, cookies, dessert, baking