Lemon Crinkle Cookies
These lemon crinkle cookies are citrusy and sweet, with a generous coating of confectioners’ sugar!
Servings: 32 cookies (approximately)
Calories: 113kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar divided
- 1 egg large
- ¼ cup lemon juice fresh-squeezed (approximately 2 lemons)
- 1 tablespoon lemon zest packed
- 2 teaspoons vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl.
- In a stand mixer bowl fitted with a paddle attachment (or using a large bowl with an electric hand mixer), beat the butter and 1 cup sugar together on medium-high speed until light and fluffy, about 2 minutes.
- Mix in the egg, lemon juice, lemon zest, and vanilla extract on high speed until combined (about 60 seconds).
- Scrape down the sides & bottom of the bowl with a silicone spatula.
- Stir in the flour mixture on low speed until combined.
- Cover the bowl and chill in the refrigerator for 1 hour.
- Place racks on the lower and upper third of the oven and preheat to 350 degrees F.
- Line two baking sheets with parchment paper.
- Roll the dough into 1 ½-inch balls.
- Toss the cookie dough balls with the remaining granulated sugar, followed by a very generous coating of the confectioners’ sugar, and place 2-3 inches apart on the prepared baking sheets.
- Bake for 12-13 minutes, until the edges are set and the centers still look slightly soft.
- Cool cookies for 5 minutes, then transfer to a wire rack to finish cooling completely.
Nutrition
Serving: 1cookie | Calories: 113kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 74mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.5mg