Lemon Crinkle Cookies
These soft and chewy Lemon Crinkle Cookies are perfect for tea time, offering a bright, delicate flavor from fresh lemon juice.
Equipment
- mixing bowl
- stand mixer
- baking sheets
- parchment paper
- cookie scoop
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 5-8 drops yellow food coloring optional
For rolling
- ¼ cup sugar
- ¾ cup powdered sugar aka icing sugar or confectioners sugar
Instructions
- In a large bowl, mix together the flour, salt and baking soda. Set aside.
- In the bowl of your stand mixer, beat the butter and sugar until fluffy. Add the egg, lemon juice, lemon zest, vanilla extract and food coloring (if using) and mix to combine.
- Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover bowl with plastic food wrap and place in the fridge to set for 2 hours.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Scoop out dough and roll into a ball. Roll the dough balls in regular sugar first and then in the powdered sugar. Place the dough balls on the baking sheets, 2 inches apart.
- Bake the cookies for 10-12 minutes. Remove from the oven and allow to cool on a baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
The flavor of the cookies can be adjusted by adding lemon extract for a bolder taste.
Nutrition
Serving: 1cookieCalories: 130kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 104mgPotassium: 17mgFiber: 0.3gSugar: 14gVitamin A: 130IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!