Lemon Crinkle Cookies

Name: Lemon Crinkle Cookies (Upgraded)
Total time: 55 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; 1/4 cup Buttermilk; 2 tbsp Lemon Juice; 1 tbsp Lemon Zest; 1 tsp Vanilla Extract; 1 cup Powdered Sugar; 1-2 tbsp Lemon Juice

⏱55 min

👥24

🔥135 cal

Easy

🍽️American

Soft and chewy lemon cookies with a bright lemon glaze for an extra burst of flavor. The addition of buttermilk creates a tender crumb.

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 14 ingredients ↓

(0 reviews)

⏱55 min

👥24

🔥135 cal

Easy

🍽️American

Soft and chewy lemon cookies with a bright lemon glaze for an extra burst of flavor. The addition of buttermilk creates a tender crumb.

#cookies #lemon #dessert #baking #glaze

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 Buttermilk, 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.
To make the Lemon Glaze, whisk together the Powdered Sugar and Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the Lemon Glaze over the cooled cookies.

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
1/4 cup 60 mL Buttermilk
2 tbsp 30 mL Lemon Juice
1 tbsp 15 mL Lemon Zest
1 tsp 5 mL Vanilla Extract
1 cup 120 g Powdered Sugar
1-2 tbsp 15-30 mL Lemon Juice

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 Buttermilk, 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.
To make the Lemon Glaze, whisk together the Powdered Sugar and Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
Drizzle the Lemon Glaze over the cooled cookies.

Nutrition per serving

Calories 135

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Lemon Crinkle Cookies

Lemon Crinkle Cookies

Ratings & Reviews

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