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Lemon Crinkle Cookies

Makes: 2-3 dozen
5 from 1 vote
Course: Dessert, Snack
Author: Critters in the Kitchen
Servings: 12
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Print Recipe

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.