Lemon Crinkle Cookies
Lemon Crinkle Cookies are a delightful treat that combines bright lemon flavors with a soft, chewy texture, perfect for any occasion.
Ingredients
For the cookie dough
- ½ cup butter (softened) Use room temperature
- 1 ¼ cups granulated sugar
- 1 large egg Use room temperature
- 2 tablespoons lemon juice Freshly squeezed preferred
- 1 teaspoon lemon zest Fresh is best
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 drops yellow food coloring (optional) For a pastel hue
For rolling
- ¾ cup powdered sugar For rolling the cookie dough balls
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, lemon juice, lemon zest, and vanilla extract to the bowl and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture and stir gently until just combined. Do not over-mix.
- If desired, add yellow food coloring and mix until the dough reaches the desired shade.
- Cover the cookie dough and refrigerate for about 30 minutes.
Baking
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized amounts of dough and roll them into balls. Roll each ball in powdered sugar generously.
- Arrange the sugar-coated dough balls on the prepared baking sheet, leaving enough space between each ball.
- Bake for about 10-12 minutes or until puffed and edges are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a delightful experience, serve these cookies with tea, during picnics, or as homemade gifts. Add lemon icing for a special touch.