Lemon Crinkle Cookies

Lemon Crinkle Cookies are sweet and soft and pillowy... and utterly delicious. Made with fresh lemon juice and zest, and then tossed in powdered sugar that "crinkles" as they bake, these cookies are a favorite. And perfect for the holidays-- or any time of the year!

Prep Time10

Cook Time10

Chill30

Total Time50

Servings: servings

Calories: 82kcal

Author: Stephanie Wilson

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 cup butter melted and cooled
1 ¼ cups granulated sugar
2 large eggs
2 tablespoons fresh lemon juice or juice from 1 lemon
3 teaspoons lemon zest or zest from 1 lemon
1 teaspoon vanilla extract
2-5 drops yellow food color optional
powdered sugar for coating

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Instructions

In a large bowl, whisk together the melted butter and the sugar until smooth. Whisk in the eggs and then the vanilla, lemon juice, lemon zest, and yellow food coloring if using.
Stir in the dry ingredients just until a dough forms. Cover the bowl and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Add the powdered sugar to a small bowl and remove the dough from the refrigerator. Scoop the dough using a 1-tablespoon cookie scoop or a couple of spoons. Roll into a ball and coat generously with powdered sugar. Set on the baking sheet 2-inches apart.
Bake for 9 to 10 minutes, or until the edges are just becoming golden and the center is just beginning to set. You don't want to overbake these cookies for the best flavor and texture. Cool on the baking sheet for a few minutes before removing them to a wire rack to cool.

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