Description
These homemade lemon crinkle cookies are soft, chewy, and filled with bright citrus flavor. Coated in powdered sugar, they bake into a beautiful crinkled texture with a perfect balance of tart and sweet.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- (Optional) A few drops of yellow food coloring
- ¼ cup granulated sugar (for rolling)
- ½ cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and granulated sugar until light and fluffy.
- Mix in egg, lemon juice, lemon zest, and vanilla extract. Add food coloring if using.
- Gradually mix in the dry ingredients until combined.
- Cover and chill the dough for at least 2 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into balls, roll in granulated sugar, then coat generously in powdered sugar.
- Place on the baking sheet and bake for 10-12 minutes, until the edges are set but centers remain soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy!
Notes
- Chilling the dough is essential for the perfect crinkle effect.
- Use fresh lemons for the best flavor—avoid bottled lemon juice.
- Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American