Lemon Crinkle Cookies
These easy lemon crinkle cookies come together in one bowl and have a bright, zesty flavor and melt-in-your-mouth texture. Their signature powdered sugar crinkle effect makes them such a simple, yet stunning cookie recipe!
Equipment
Ingredients
- 210 g (1 ¾ cup) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 174 g (¾ cup + 2 tbsp) granulated sugar
- Zest of 2 lemons
- 24 g (2 tablespoon) lemon juice
- 50 g (¼ cup) neutral oil
- 1 large egg, room temp
- ½ teaspoon vanilla extract
- 56 g (½ cup) powdered sugar, for rolling
Instructions
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until the it resembles wet sand and the zest smells aromatic. Whisk in the lemon juice, oil, egg, and vanilla until fully combined.
- Gently fold the dry ingredients into the wet until just combined. Do not over-mix!
- Cover the bowl and chill in the fridge for at least one hour or overnight.
- When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- Using a 1 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.
- Place cookie dough on the prepared baking sheet spaced 1 inch apart.
- Bake the cookies for about 8-10 minutes or until puffed up and cracked.
- Allow cookies to cool completely on the baking sheet before removing.
Notes
- Chill the cookie dough. To ensure the cookie dough thickens up to the right consistency, don't skip the chill time!
- Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
Nutrition Facts
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 80mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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