Description
These soft and chewy Lemon Crinkle Cookies are bright with fresh lemon juice and zest, coated in sugar, and baked to tender perfection.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring optional
- 1/4 cup granulated sugar for rolling
- 3/4 cup powdered sugar for rolling
Instructions
- Whisk together flour, baking soda, and salt in a bowl and set aside.
- Beat butter and sugar until light and fluffy.
- Add egg, lemon juice, lemon zest, vanilla extract, and food coloring and mix well.
- Gradually mix in dry ingredients until combined.
- Cover and refrigerate dough for 2 hours.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop dough into balls and roll in granulated sugar then powdered sugar.
- Place 2 inches apart on baking sheets.
- Bake for 10-12 minutes.
- Cool on baking sheet for 5 minutes then transfer to rack.
Notes
- Chill dough fully to prevent spreading.
- For stronger lemon flavor add lemon extract.
- Do not overbake for soft texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg