Description
These lemon crinkle cookies are bright, tangy, and soft inside, featuring a crackled, powdered-sugar crust. Perfect for any occasion or as a delightful treat with tea.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Measure and zest the lemon. Have a small bowl ready with powdered sugar for rolling.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs, lemon zest, and lemon juice until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Chill the dough for about 30 minutes in the refrigerator to firm it. After chilling, roll the dough into small balls, about 1 inch each. Roll each ball in the powdered sugar until coated. Place the balls on the lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until they are set and have a crinkle appearance.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar on top for extra contrast if desired.
Notes
For best results, use room-temperature butter and eggs. You can also freeze the dough or baked cookies for later.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 10g
- Sodium: 55mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.3g
- Protein: 1.8g
- Cholesterol: 25mg