Description

These pretty lemon crinkle cookies are bursting with the flavor of fresh lemon juice (and zest!). They’re soft and ever so slightly chewy on the inside with a crackly powdered sugar coating. Easy to make and so good!

Ingredients

Lemon Cookies

2 cups (260g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 cup (207g) granulated sugar
1 large egg
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest (2-3 lemons)
1 teaspoon vanilla extract

Coating

3 tablespoons (39g) sugar
1 cup (115g) powdered sugar, sifted

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Instructions

Whisk the flour, baking soda and salt together in a medium bowl. Set aside.
Combine the melted butter and sugar in a large bowl until well combined.
Add the eggs, lemon juice, lemon zest and vanilla extract and mix until well combined.
And the dry ingredients and mix until just well combined, but don’t over mix. Dough will be somewhat thin and sticky. Cover and refrigerate for at least 3-4 hours, or overnight.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop one tablespoon-sized balls (20g) of dough at a time and gently roll into a ball. Roll each ball in granulated sugar, then in powdered sugar to coat.
Place balls about 3 inches apart on the baking sheets. Bake for 9-13 minutes. The cookies will spread and form cracks. Remove them from the oven just as the centers begin to look done.
Remove from the oven and allow to cool on baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 1 week.

Notes

Powdered sugar: I highly recommend sifting the powdered sugar. If it’s clumpy at all – even if it doesn’t look like it is – it won’t stick to the cookies as well, and it won’t stay in place as the cookies bake.

Nutrition

Serving Size:
Calories: 100
Sugar: 11.2 g
Sodium: 40.8 mg
Fat: 3.1 g
Carbohydrates: 17.3 g
Protein: 1 g
Cholesterol: 13.4 mg