Lemon Crinkle Cookies
Servings: 10 Servings
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 ½ drops yellow food coloring optional
- 1 cup powdered sugar
Instructions
- Beat the butter and sugar until light and fluffy (about 3 minutes). Add in the egg, lemon juice, lemon zest, and vanilla. Continue beating until on low speed until well combined.¾ cup granulated sugar, ½ cup unsalted butter, 1 large egg, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
- Add the flour, baking powder, salt, baking soda, and food coloring. Beat on low speed until no flour patches remain.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda, 2 ½ drops yellow food coloring
- Scoop the dough into balls and place them on a small baking sheet lined with plastic wrap. Cover with more plastic wrap and refrigerate for at least an hour.
- When you're ready to bake, preheat the oven to 350°F, and line 2 large baking sheets with parchment paper. Set aside.
- Dip each ball into the powdered sugar. Heavily coat each ball with powdered sugar (don’t shake off the excess sugar), and place them on the prepared baking 2-inches apart.1 cup powdered sugar
- Bake for 8-12 minutes depending on size or until the edges are very lightly browned. The centers will still appear somewhat soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 5 days.
Notes
- The serving size is 2 cookies. Actual calories will vary.
- I've made these cookies using a 1 tablespoon sized scoop and a 2 tablespoon sized scoop. Both work great! You'll get different amounts of cookies per batch depending on what size you use. Larger cookies need to cook a couple minutes longer.
- For more lemon flavor, add more lemon zest.
- For flatter, less rounded cookies, press them down slightly prior to baking.
- The lemon flavor will be slightly stronger the day after the cookies are baked.
- I used Wilton's food coloring gel in Buttercup yellow for the cookies in the photos.
- For extra lemon flavor add ¼ teaspoon lemon extract.
Nutrition Facts
Lemon Crinkle Cookies
Serving Size
2 cookies
Amount per Serving
Calories
238
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
34
mg
11
%
Sodium
187
mg
8
%
Potassium
66
mg
2
%
Carbohydrates
39
g
13
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
3
g
6
%
Vitamin A
256
IU
5
%
Vitamin C
1
mg
1
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
