Irresistible Lemon Crinkle Cookies
Bright, soft, and full of tangy lemon flavor, these lemon crinkle cookies are the perfect light and cheerful treat for any occasion. With a crackled powdered sugar top and a tender, buttery center, they’re irresistible!
Ingredients
- 1½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ⅛ tsp baking soda
- 1 cup granulated sugar
- ½ cup butter, softened
- 1 Large egg
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 lemon Zest and juice
- ¾ cup powdered sugar
- Optional 1 drop yellow food coloring (or more, if desired)
Instructions
Prepare Dry Ingredients
- In a medium bowl, sift or whisk together the flour, baking powder, salt, and baking soda. Set aside.
Cream Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar until soft and creamy (about 2 minutes) using a hand or stand mixer.
Add Wet Ingredients
- Mix in the egg, vanilla extract, lemon extract, lemon juice, and lemon zest. If using food coloring, add it now. Scrape down the sides and mix until fully combined.
Combine with Dry Ingredients
- Gently fold the flour mixture into the wet ingredients with a spatula until no streaks of flour remain. The dough should be sticky.
Chill the Dough
- Cover and refrigerate the dough for at least 1 hour to make it easier to shape.
Preheat Oven and Prepare Baking Sheet
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper or a silicone mat.
Shape Cookies
- Scoop 1 1/2-inch rounds of dough. Flatten each slightly to about 1/2 inch thick. Roll each round in powdered sugar until fully coated.
Bake
- Place the cookies on the prepared tray and bake for 12–15 minutes. They should be soft with a crackled top.
Cool
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling
Notes
- Keep an eye on your cookies while baking — oven times may vary.
- For extra lemony flavor, add a little more lemon zest.
- Store cookies in an airtight container for up to 5 days.