Description
Soft, chewy lemon crinkle cookies with a dusting of powdered sugar. Bursting with bright, zesty flavor, these homemade treats are perfect for tea time, gifting, or any cozy moment. Simple to make and impossible to resist!
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from 1–2 lemons)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (60g) powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs, lemon zest, and vanilla; beat until combined.
- Whisk together flour, baking powder, baking soda, and salt.
- Fold dry ingredients into wet mixture until just combined.
- Scoop dough and roll into balls, then coat in powdered sugar.
- Place on tray 2 inches apart.
- Bake for 10–12 minutes until cracked but soft.
- Cool 5 minutes on tray, then transfer to wire rack.
Notes
Use fresh lemon zest for best flavor. Don’t overmix the dough; cookies stay soft. Can freeze dough balls or baked cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg