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Lemon Crinkle Cookies

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Delightfully chewy Lemon Crinkle Cookies coated in powdered sugar, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar for coating

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the softened butter and granulated sugar until light and fluffy.
  4. Add the egg, lemon juice, lemon zest, and vanilla extract, mixing until combined.
  5. Combine the dry ingredients with the wet mixture gradually, stirring until just combined.
  6. Chill the dough for about 30 minutes in the refrigerator.
  7. Scoop tablespoon-sized portions of the dough and roll into balls.
  8. Coat the dough balls in powdered sugar until fully covered.
  9. Arrange the coated dough balls on the baking sheet about 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and tops are crinkled.
  11. Cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to one week or freeze for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-crinkle-cookies-3/

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