Lemon Crinkle Cookies

Name: Lemon Crinkle Cookies (Standard)
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 3/4 cups All-Purpose Flour; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Salt; 1 cup Powdered Sugar - for coating; 1/2 cup Unsalted Butter - softened; 3/4 cup Granulated Sugar; 2 Large Eggs; 2 tbsp Lemon Juice; 1 tbsp Lemon Zest; 1 tsp Vanilla Extract

⏱45 min

👥24

🔥120 cal

Easy

🍽️American

Soft, chewy lemon cookies coated in a generous dusting of powdered sugar. A simple and satisfying treat.

1 3/4 cups All-Purpose Flour

1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1 cup Powdered Sugar - for coating

See all 11 ingredients ↓

(0 reviews)

⏱45 min

👥24

🔥120 cal

Easy

🍽️American

Soft, chewy lemon cookies coated in a generous dusting of powdered sugar. A simple and satisfying treat.

#cookies #lemon #dessert #baking

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the softened Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Lemon Juice, Lemon Zest, and Vanilla Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Chill the dough for at least 30 minutes.
Shape the dough into 1-inch balls. Roll each ball in the Powdered Sugar, ensuring it is fully coated.
Place the coated dough balls onto the prepared baking sheets, leaving space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Ingredients

1 3/4 cups 210 g All-Purpose Flour
1/2 tsp 2.5 mL Baking Powder
1/4 tsp 1.25 mL Baking Soda
1/4 tsp 1.25 mL Salt
1 cup 120 g Powdered Sugar - for coating
1/2 cup 113 g Unsalted Butter - softened
3/4 cup 150 g Granulated Sugar
2 2 Large Eggs
2 tbsp 30 mL Lemon Juice
1 tbsp 15 mL Lemon Zest
1 tsp 5 mL Vanilla Extract

Equipment

Mixing Bowls
Whisk
Electric Mixer
Measuring Cups and Spoons
Baking Sheets
Parchment Paper
Wire Rack

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the softened Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Lemon Juice, Lemon Zest, and Vanilla Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Chill the dough for at least 30 minutes.
Shape the dough into 1-inch balls. Roll each ball in the Powdered Sugar, ensuring it is fully coated.
Place the coated dough balls onto the prepared baking sheets, leaving space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition per serving

Calories 120

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Lemon Crinkle Cookies

Lemon Crinkle Cookies

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