Lemon Crinkle Cookies

Pillowy, citrusy Lemon Crinkle Cookies strike a perfect balance! This drop cookie recipe is lemony and fabulous for sharing for holidays, birthdays or any occasion.

Prep Time 15

Cook Time 15

Chill Time 1

Total Time 1 30

Servings (1T) cookies

Calories 66kcal

Ingredients

½ cup unsalted butter , softened (1 stick, 113g)
1 ¼ cup granulated sugar 250g
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
2 tablespoons lemon zest from 1 large lemon
2 ¾ cups all-purpose flour 330g
2 teaspoons baking powder 10g
½ teaspoon kosher salt 3g
3 tablespoons freshly squeezed lemon juice freshly squeezed
1 tablespoon milk
1 cup powdered sugar 125g

Instructions

Cream the butter and sugar together until light yellow using a hand mixer or a stand mixer in a large bowl. This will take a few minutes.
Measure in the eggs, vanilla extract, lemon extract and lemon zest. Mix until incorporated and fragrant.
Next, blend the flour, baking power and salt with the wet ingredients.
Once incorporated, measure the lemon juice and milk into the batter and stir, until just combined.
Cover the bowl with plastic wrap, and chill in refrigerator for at least an hour.
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop the cookies into 1-tablespoon dough balls with a cookie scoop.
Use your hands to round out the cookie dough, then roll in powdered sugar until coated.
Transfer to the prepared baking sheet.
Bake for 15 minutes (or until cookies are set) in the preheated oven.
Cool on a wire cooling rack and then enjoy!

Notes

How to store: Once completely cooled, place in an airtight food storage container. Keep on the countertop for up to a week.

Nutrition