Soft and Zesty Lemon Crinkle Cookies

 

Soft and Zesty Lemon Crinkle Cookies

These soft and chewy lemon crinkle cookies have a bright citrus flavor, a tender texture, and a beautiful crinkled powdered sugar coating.

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Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 tbsp lemon zest (from 1–2 lemons)
• 1 large egg
• 1 large egg yolk (for extra softness)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For Coating:

• ½ cup powdered sugar

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Instructions:

Step 1: Prepare the Dough

1. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In a separate large bowl, beat butter, sugar, and lemon zest until light and fluffy (about 2 minutes).
3. Add the egg, egg yolk, lemon juice, and vanilla. Mix until smooth.
4. Gradually add the dry ingredients, mixing just until combined.

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Step 2: Chill the Dough

• Cover and refrigerate the dough for 30–60 minutes to help with shaping and crinkling.

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Step 3: Coat & Bake

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop out tablespoon-sized balls of dough and roll them into smooth balls.
3. Roll each ball generously in powdered sugar until fully coated.
4. Place cookies 2 inches apart on the prepared baking sheet.

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Step 4: Bake & Cool

• Bake for 10–12 minutes, until the edges are set but the centers are soft.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Tips for the Best Lemon Crinkle Cookies:

✔ For extra lemon flavor, add an additional ½ tsp of lemon extract.
✔ For an ultra-soft texture, don’t overbake; they will continue to set as they cool.
✔ For a stronger crinkle effect, roll the cookies in granulated sugar first, then powdered sugar.

Would you like a version with white chocolate or poppy seeds?