Lemon Crinkle Cookie Recipe

by Sheryl

Yield: 12 SERVINGS | Prep Time: 10 MINUTES | Cook Time: 10 MINUTES | Chilling Time: 1 HOUR | Total Time: 1 HOUR 20 MINUTES

We are all used to make chocolate crinkles and before this recipe, I have to admit that I was sceptical to even try lemon crinkles. But try it I did, and it was awesome! These adorable homemade lemon crinkles are made from fresh lemon zest and lemon juice – soft and chewy with the perfect balance of sweet and tart. Simply delicious!

Ingredients

1/2 Cup Unsalted Butter, (1 stick, softened)
3/4 Cup Granulated Sugar
1 Large Egg
1 Tablespoon Lemon Juice, (freshly squeezed)
1 Tablespoon Lemon Zest, (fresh)
1 Teaspoon Vanilla Extract
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 1/2 Drops Yellow Food Coloring, (optional)
1 cup Powdered Sugar

How to make Lemon Crinkle Cookie

Step 1: Beat the butter and sugar with a hand mixer or stand mixer for about 3 minutes or until light and fluffy.

Step 2: Add in the egg, lemon juice, lemon zest, and vanilla. Beat again on low speed until incorporated.

Step 3: Add the flour, baking powder, salt, baking soda, and food colouring in the same bowl. Beating on low until no pieces of flour remain.

Step 4: Place in the fridge and chill for about an hour. After almost the time is up, prepare the oven. Preheat it to 350 degrees. Then, with parchment paper or silicone mats line 2 large baking sheets.

Step 5: Once chilled, remove the dough from the fridge and roll into teaspoon-sized balls.

Step 6: Dip the balls into the powdered sugar to coat them heavily. No need to shake the excess off, just place 2-inches apart from the heavily coated balls on the prepared baking.

Step 7: Place in the preheated oven and bake for about 8 to 10 minutes or until the edges are lightly browned. And the middle of the cookies will look somewhat soft and that’s okay.

Step 8: Allow the cookies to stay on the baking sheet to cool for at least 5 minutes. Then, transfer them on a wire rack to cool completely.

Step 9: In an airtight container, store the cookies for up to 5 days.

Notes:

Add more lemon zest if you prefer a more lemon flavour.

Slightly press down the dough before baking if you desire a flatter and less rounded cookies.

Be cautious about how much lemon you’ll want to add as the lemon flavour will be a bit stronger after the day the cookies are baked.

Nutrition Facts:

Amount Per Serving: CALORIES: 239TOTAL FAT: 8gSATURATED FAT: 5gUNSATURATED FAT: 0gCHOLESTEROL: 38mgSODIUM: 195mgCARBOHYDRATES: 39gFIBER: 1gSUGAR: 22gPROTEIN: 3g

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