Description
These soft, citrusy lemon crinkle cookies are perfect for summer—light, zesty, and rolled in powdered sugar for that classic crinkle look. A quick and easy treat that brings sunshine to any snack table.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup powdered sugar (for rolling)
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light. Add egg, vanilla, lemon juice, and zest.
Mix dry ingredients into wet until just combined. Chill dough for 30 minutes.
Scoop dough into balls, roll in powdered sugar, and place on baking sheet.
Bake for 10–12 minutes. Cool for 5 minutes before transferring to a wire rack.
Notes
For a stronger lemon flavor, double the zest.
Don’t skip chilling the dough—it keeps the cookies from spreading too much.
Store in an airtight container at room temp for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American