Description
Soft and bright lemon crinkle cookies with powdered sugar made using fresh lemon zest and juice. These cookies are tender inside, lightly crisp outside, and perfect for sharing with coffee or tea.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon zest
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for rolling
Instructions
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, lemon zest, lemon juice, and vanilla.
- Mix in dry ingredients until soft dough forms.
- Chill dough for 1 hour.
- Roll dough into balls and coat generously in powdered sugar.
- Bake at 350°F (180°C) for 10–12 minutes.
- Cool on rack before serving.
Notes
Use fresh lemons for best flavor. Chill dough longer if sticky. Dough balls can be frozen before baking for easy make-ahead cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg