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Soft and Zesty Lemon Crinkle Cookies

A mound of bright yellow lemon crinkle cookies generously dusted with powdered sugar, sitting on a white plate.
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Make these simple Lemon Crinkle Cookies for a soft, chewy, and bright citrus treat coated in powdered sugar. They are easy to prepare from scratch.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition.
  3. Stir in the lemon juice and lemon zest until combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  6. Place the powdered sugar in a shallow dish.
  7. Scoop the dough into balls, about 1 tablespoon each. Roll each ball thoroughly in the powdered sugar until completely coated.
  8. Place the coated dough balls onto baking sheets lined with parchment paper, leaving about 2 inches between them.
  9. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be set but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best crinkle effect, ensure the dough balls are heavily coated in powdered sugar before baking.
  • You can chill the dough for 30 minutes before rolling if your dough is too soft to handle easily.
  • These cookies are excellent served during spring gatherings, tea time, or as a bright holiday dessert.

Nutrition

Find it online: https://cookingbycarla.com/lemon-crinkle-cookies-recipe/