Lemon Crinkle Cookies
Soft, chewy cookies with a bright lemon flavor and a crinkled powdered sugar top.
Ingredients
1 ½ cups (190 g) all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 large egg
1 tbsp lemon zest
2 tbsp fresh lemon juice
½ tsp vanilla extract
½ cup powdered sugar (for coating)
Instructions
Prepare dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar
In another bowl, beat the butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add wet ingredients
Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
Combine
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Chill the dough
Cover and refrigerate for 30–60 minutes so the dough is easier to handle.
Preheat oven
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Shape cookies
Scoop 1-tablespoon portions of dough, roll into balls, then roll them generously in powdered sugar.
Bake
Place on the baking sheet and bake for 10–12 minutes until the cookies spread and develop crackled tops.
Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
✅ Tip: For stronger lemon flavor, add ½ tsp lemon extract or extra lemon zest.
