Description
Bake the best Lemon Crinkle Cookies with this easy-to-follow recipe, guaranteeing soft, chewy centers and perfectly cracked, zesty exteriors. These sunshine-bright treats are simple to make and perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar, divided
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest (from 2–3 lemons)
- 1/4 cup fresh lemon juice (from 2–3 lemons)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup powdered sugar, for coating
Instructions
- In a large bowl, cream softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet, mixing until just combined.
- Cover the dough and chill in the refrigerator for at least 2-4 hours, or overnight.
- Preheat oven to 350°F (175°C). Prepare two shallow bowls: one with 1/4 cup granulated sugar and one with 1/2 cup powdered sugar.
- Scoop dough into 1.5-tablespoon balls. Roll each ball first in granulated sugar, then generously in powdered sugar, ensuring full coverage.
- Place coated dough balls 2 inches apart on parchment-lined baking sheets.
- Bake for 10-12 minutes, until edges are lightly golden and centers are just set.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 10-12 mins