Lemon Crinkle Cookies
Soft, buttery, lemony cookies!
Lemon Crinkle Cookies
Makes: 2-3 dozen
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Ingredients
Wet Ingredients:
- ½ cup butter (softened)
- 1 cup white sugar
- ½ tsp vanilla
- 1 large egg
- 1 tsp lemon zest (optional)
- 1 Tbsp lemon juice (fresh is best – use 2 Tbsp if using bottled juice)
Dry Ingredients:
- ¼ tsp salt
- ¼ tsp baking powder
- ⅛ tsp baking soda
- 1 ½ cup all-purpose flour
Additional Ingredients:
- ½ cup powdered sugar
Instructions:
- Preheat the oven to 350°. Grease a couple cookie sheets.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Whip in the vanilla, egg, lemon zest, and juice. Scrape the sides and bottom of the bowl and mix again.
- Stir in all the dry ingredients (except for the powdered sugar) until just combined.
- Refrigerate the dough until chilled. (If you don't, the cookies will be flat and crispy.)
- Pour the powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in the powdered sugar.
- Place on a baking sheet and repeat with the remaining dough.
- Bake for 9-11 minutes or until the bottoms begin to barely brown and cookies look matte (not melty or shiny). *If using a non-stick, darker baking tray, reduce the baking time by about 2 minutes.
- Remove from the oven and cool the cookies about 3 minutes before transferring to a cooling rack.
Notes:
Make Ahead: These are great just out of the oven, but also really good at room temperature, so it works well to make these ahead of time.
These are super good!
**Recipe adjusted according to comment** The cookies turn out best if the dough is chilled before making the balls and rolling them in the powdered sugar. If the dough is too warm, the cookies turn out flat and kind of crispy.
**Recipe adjusted according to comment** The cookies don’t have a lot of lemon flavor with only 1 Tbsp of lemon juice. I would probably double the amount, especially if using bottled lemon juice.