Lemon Crinkle Cookies with crisp edges and a chewy center are one of my favorite lemon treats. Lemon desserts are always a great thing in my world, but these cookies are truly sublime. (I don’t use that word lightly either!) Perfectly crisp around the edges, with a soft center, even three days later.
Just a heads up, these cookies are even better after a day or two. (Can you believe I managed to make them last that long, to test this?!) So, feel free to double the recipe, and trust me, these cookies will get eaten.
If you’re looking for more lemon inspiration, check out these recipes for Glazed Lemon Cookies , Sunburst Lemon Bars , and Layered Lemon Cheesecake , For lemony breakfast perfection, these Lemon Rolls are heaven on a plate. Here is the gluten-free recipe for Lemon Crinkle Cookies .
Ingredients1x2x3x
- ▢ 1/2 cup butter softened
- ▢ 1 cup sugar
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1 egg
- ▢ 1 teaspoon lemon zest
- ▢ 1 tablespoon fresh lemon juice
- ▢ 1/4 teaspoon sea salt
- ▢ 1/4 teaspoon baking powder
- ▢ 1/8 teaspoon baking soda
- ▢ 1 1/2 cup all purpose flour
- ▢ 1/2 cup powdered sugar reserved for rolling the cookies
- ▢ gluten free recipe for Lemon Crinkle Cookies
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone mats or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.
- In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.
- Scoop about a tablespoon of the cookie dough and roll into a ball. Roll in the powdered sugar and then place on the cookie sheet. Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 1-27-12 – recipe notes and photos updated 1-22-15}
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Lemon Crinkle Cookies
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cup all purpose flour
- 1/2 cup powdered sugar reserved for rolling the cookies
- gluten free recipe for Lemon Crinkle Cookies
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone mats or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.
- In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.
- Scoop about a tablespoon of the cookie dough and roll into a ball. Roll in the powdered sugar and then place on the cookie sheet. Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!
Nutrition
Lemon Crinkle Cookies https://barefeetinthekitchen.com/lemon-crinkle-cookies/
