Lemon Crinkle Cookies
Lemon crinkle cookies are thick, soft pillows of lemon deliciousness! They have a refreshing flavor with an irresistible chewy texture. The perfect balance of sweet and tart make these a welcome treat for any occasion!
Servings: 24 cookies
Ingredients
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1 egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup powdered sugar
Instructions
- Add the sugar and lemon zest to a large bowl and use a fork to combine them until the sugar is moist and fragrant. Add the butter and use a hand mixer or a stand mixer fitted with the paddle attachment to beat the sugar and butter together on medium-high speed for 3-4 minutes, until light and fluffy.
- Scrape down the sides and bottom of the bowl before adding the egg, egg yolk, lemon extract, and vanilla extract, and mix until just combined.
- Add the flour, cornstarch, baking soda, and baking powder to a medium bowl and whisk to combine. Add to the butter and sugar mixture and beat until just combined. Cover the bowl and chill for at least 2 hours.
- After the dough is done chilling, preheat the oven to 350 degrees Fahrenheit and line 2-3 baking sheets with parchment paper. Combine 2 tablespoons of granulated sugar with powdered sugar in a shallow dish, like a pie dish or a wide bowl.
- Use a medium cookie scoop to scoop about 1 ½ tablespoon of dough for each cookie, rolling each in your hands to form a uniform ball. Roll the dough in the powdered sugar until fully coated.
- Place the balls on the prepared cookie sheets leaving 2 inches between each of them. Bake for 11-13 minutes, until the edges of the cookies have set and the centers just begin to lose their shine.
- Let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.
Nutrition
Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 98mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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