Description
These soft and chewy lemon crinkle cookies are lightly flavored with fresh lemon juice and zest, rolled in sugar for a delightful crinkled finish. They’re perfect for lemon lovers and are easy to customize with extra lemon or a bit of yellow food coloring for a bright, cheerful appearance.
Ingredients
Units
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For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice (double for stronger lemon flavor; see notes)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring (optional)
For Rolling:
- 1/4 cup granulated sugar
- 3/4 cup powdered sugar
Instructions
- Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a stand mixer or large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes). Add the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring (if using). Mix until well combined. - Combine Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours. - Preheat Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Form Dough Balls:
Using a small cookie scoop, scoop out the dough and roll it into balls. If the dough is too soft to roll, return it to the fridge or freezer for a few minutes. - Roll in Sugar:
Roll each dough ball first in the granulated sugar, then in the powdered sugar, coating generously. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. - Bake:
Bake the cookies for 10-12 minutes or until the edges are set but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Notes
- Lemon Flavor: For a stronger lemon flavor, double the lemon juice or add a few drops of lemon extract. Be cautious with extra juice, as it may cause the cookies to spread more.
- Chill Dough: Chilling the dough is essential to prevent the cookies from over-spreading and to achieve the best texture.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 110kcal
- Sugar: 10g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg