Description
Bright, crackled tops and a burst of lemon in every bite—these lemon crinkle cookies are a go-to spring treat that balances zest and juice for a delightful flavor.
Ingredients
Scale
- 300 g (2 1/3 cups) all-purpose flour
- 6 g (1 1/2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 5 g (1 tsp) fine kosher salt
- 170 g (3/4 cup; 1 1/2 sticks) unsalted butter, room temperature
- 200 g (1 cup) granulated sugar
- 2 large eggs
- Zest of 2 medium lemons (about 2 tbsp)
- 30 ml (2 tbsp) freshly squeezed lemon juice
- 5 ml (1 tsp) pure vanilla extract
- 60 g (1/2 cup) powdered sugar for rolling
Instructions
- Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt until combined.
- In a mixer bowl, cream butter and sugar at medium speed for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing until incorporated, then mix in lemon juice, zest, and vanilla.
- With the mixer on low, add dry ingredients in two additions, mixing until just combined.
- Chill the dough for 30 minutes, covered with plastic wrap.
- Scoop dough with a cookie scoop, roll in powdered sugar, and place on baking sheets.
- Bake for 10–12 minutes until edges are set and tops are cracked.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For more intense lemon flavor, substitute lemon extract for half the vanilla. Store cookies in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 30mg