Description
Delightful lemon crinkle cookies with a tangy flavor and chewy texture, perfectly dusted with powdered sugar.
Ingredients
Scale
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar until light and fluffy, approximately 2-3 minutes.
- Add the egg, lemon zest, and lemon juice, beating until fully incorporated.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually stir the dry mixture into the wet ingredients until fully combined.
- Chill the dough in the refrigerator for at least 15 minutes.
- Scoop out tablespoon-sized portions, roll them into balls, and coat with powdered sugar.
- Bake for 12-14 minutes, or until the edges are set but the centers are soft.
- Cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container for up to a week. Freeze the dough for up to three months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: lemon cookies, crinkle cookies, dessert, baking, sweet treats