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.
Servings 44 (1T) cookies
Calories 66kcal
Ingredients
- ½ cup unsalted butter softened (1 stick)
- 1 ¼ cup granulated sugar
- 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
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon milk
- 1 cup powdered sugar
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
Serving: 1cookie | Calories: 66kcal | Carbohydrates: 14g | Protein: 1g | Cholesterol: 9mg | Sodium: 41mg | Sugar: 8g
