Description
Bright, soft, and chewy, these Lemon Crinkle Cookies for Spring are bursting with fresh lemon flavor and perfect for any spring gathering. They’re easy to make, delightful to share, and full of homemade charm.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest (from about 2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 3/4 cups (220g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (60g) powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together sugar and butter until light and fluffy.
- Beat in eggs, vanilla, lemon zest, and lemon juice.
- Whisk flour, baking powder, and salt separately, then fold into wet ingredients.
- Roll dough into 1 tbsp balls, coat in powdered sugar, place 2 inches apart.
- Bake 10–12 minutes until edges set but centers soft.
- Cool 5 minutes on sheet, then transfer to wire rack.
Notes
Use fresh lemons for best flavor. Chill dough slightly for less spreading. Roll twice in powdered sugar for extra snowy crinkles. Store airtight at room temp up to 5 days or freeze dough for later baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 15g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg