Description
Delightful lemon crinkle cookies with a soft, chewy center and a sugary exterior, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg, lemon juice, and lemon zest until fully combined.
- Whisk together the flour, baking powder, salt, and baking soda in a separate bowl.
- Add the dry mixture to the wet mixture, stirring gently until just combined.
- Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
- Scoop the dough into tablespoon-sized balls and roll each in powdered sugar.
- Place the cookies on a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until they start to crack but hold a chewy center.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make-ahead tips: Prepare the dough a day in advance and refrigerate it. You can also experiment with flavors like vanilla or poppy seeds.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg