Soft Zesty Lemon Crinkle Cookies
These soft zesty lemon crinkle cookies offer a refreshing burst of citrus with a tender, chewy texture and a classic powdered sugar crackle on top. Perfect for a quick, bright treat that stays soft for hours.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (120 grams) powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the large room-temperature egg, fresh lemon juice, lemon zest, and vanilla extract until just combined.
- Gradually stir the dry ingredients into the wet mixture. Do not overmix; stop when just combined.
- Scoop dough by rounded tablespoons or use a small cookie scoop to form balls about 1 ½ inches (3.8 cm) in diameter.
- Roll each dough ball generously in powdered sugar, ensuring a thick coating.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh lemon zest and juice for the best flavor; bottled lemon juice is less vibrant. Chill dough for 15-20 minutes if cookies spread too much. Use room temperature eggs and butter for better texture. Store cookies in an airtight container at room temperature for up to 3 days. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, replace butter with coconut oil or plant-based margarine.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: lemon cookies, lemon crinkle cookies, soft cookies, zesty lemon, easy lemon dessert, powdered sugar cookies, citrus cookies