Lemon Crinkle Cookies From Scratch
These lemon crinkle cookies from scratch are perfect for beautiful sunny days.
Servings 24 cookies
Calories 111.8kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup unsalted butter 8 tablespoons, softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1.5 teaspoon freshly grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 dashes yellow food coloring optional
- ¼ cup granulated sugar
- ¼ cup powdered sugar
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Combine flour, baking powder, baking soda, and salt in bowl. Set aside.
- Cream butter and sugar until light and fluffy. Add egg, vanilla extract, lemon zest, lemon juice, and yellow food coloring and mix well.
- Add flour mixture into butter mixture and mix until dough is just combined.
- Pick ½ tablespoons of the the dough and roll into ball. Place granulated sugar and powdered sugar in separate shallow plate. Roll cookie dough in granulated sugar, then in powdered sugar. Then place balls on baking sheets.
- Bake in preheated oven for 14-16 minutes. Remove from oven. Finish cooling on cooling rack.
Video
Notes
- Rolling the dough in granulated sugar first, then powdered sugar, helps create that classic crinkle look.
- For best results, make sure the dough is at room temperature when rolling so the cookies spread properly.
- Don’t overbake these cookies. They should be set on the edges and still soft in the center.
- Store leftover cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 111.8kcal
