Lemon Crinkle Cookies
Lemon Crinkle Cookies are soft, chewy cookies bursting with zesty lemon flavor and featuring a charming crinkle pattern.
Ingredients
For the Cookie Dough
- ½ cup butter (softened) Use fresh, organic butter for best results.
- 1 ¼ cups granulated sugar Adjust for sweetness preference if needed.
- 1 large egg Room temperature egg is preferred.
- 2 tablespoons lemon juice Freshly squeezed lemon juice recommended.
- 1 teaspoon lemon zest Increase for a stronger lemon flavor.
- ½ teaspoon vanilla extract Enhances flavor.
- 2 cups all-purpose flour Use gluten-free blend for a GF version.
- 1 teaspoon baking soda Important for rising.
- ¼ teaspoon salt Enhances overall flavor.
- 5 drops yellow food coloring Optional for color.
For Rolling
- ¾ cup powdered sugar For rolling the cookie dough balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until well incorporated.
- In another bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually blend the dry ingredients into the wet ingredients until just combined. Avoid over-mixing.
- If desired, add a few drops of yellow food coloring and mix to achieve a soft pastel hue.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes.
Baking
- Prepare a baking sheet by lining it with parchment paper.
- Once chilled, scoop tablespoon-sized amounts of dough and roll them into balls. Roll each ball in powdered sugar.
- Arrange the dough balls on the baking sheet, spacing them apart.
- Bake in the preheated oven for 10-12 minutes, until puffed and edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
These cookies can be served fresh or at room temperature. They also make excellent gifts when packaged attractively.