Description
These Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor. With a sweet and tangy taste and a beautiful crackled appearance, they’re a delightful treat for any occasion.
Ingredients
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- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar, for coating
- 1 cup powdered sugar, for coating
Instructions
- Cream Butter and Sugar: In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in egg, egg yolk, lemon juice, lemon zest, vanilla extract, and lemon extract until combined.
- Add Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Chill: Cover dough and chill for at least 1 hour.
- Preheat and Prep: Preheat oven to 325°F. Line baking sheets with parchment paper.
- Shape and Coat: Roll dough into 1-inch balls. Roll each ball in granulated sugar, then generously coat in powdered sugar. Place on prepared baking sheets.
- Bake: Bake for 12-13 minutes, or until edges are set and centers are soft. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze cookies for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 15g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg