Lemon Crinkle Cookies
Delightful lemon crinkle cookies with tender tops and bright citrus flavor, perfect for sharing or solo enjoyment.
Ingredients
Dry Ingredients
- 2 cups all purpose flour provides structure
- 1 teaspoon baking soda adds leavening
- 1/4 teaspoon salt enhances flavor
Wet Ingredients
- 1/2 cup butter, softened adds moisture and richness
- 1 cup sugar sweetens and helps with texture
- 1 large egg binds ingredients
- 2 tablespoons fresh lemon juice introduces acidity and flavor
- 1 teaspoon lemon zest enhances lemon flavor
- 1/2 teaspoon vanilla extract adds depth of flavor
- 5-8 drops yellow food coloring optional, adds visual appeal
Finishing Sugar
- 1/4 cup sugar for rolling, adds texture
- 3/4 cup powdered sugar for rolling, adds sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg, lemon juice, lemon zest, and vanilla to the butter mixture and mix until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients and stir gently until combined.
- If desired, add yellow food coloring and mix until evenly distributed.
Baking
- Form small balls of dough and roll each in the sugar mixture and then in powdered sugar.
- Place the rolled cookie balls on the prepared baking sheet, spacing them apart.
- Bake for about 10-12 minutes until the edges are set and the tops begin to crinkle.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Ensure your butter is at room temperature for better creaming with sugar. Don’t skip the rolling step to enhance texture and visuals.