Soft Lemon Crinkle Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup white sugar
02 -
3⁄4 cup powdered sugar to roll cookies in
03 -
1 1⁄2 cups of all-purpose flour, measured properly
04 -
A tiny pinch of baking soda (1⁄8 teaspoon)
05 -
1⁄4 teaspoon of salt
06 -
1⁄4 teaspoon baking powder
→ Wet Ingredients
07 -
1 large egg at room temperature
08 -
Softened butter (1⁄2 cup)
09 -
1 teaspoon lemon extract
10 -
1 teaspoon vanilla extract
→ Fresh Ingredients
11 -
1 fresh lemon - zest it, then juice it
→ Optional
12 -
A few drops of yellow food dye for extra visual pop
# Instructions:
01 -
Grab a medium bowl and toss together flour, baking soda, salt, and baking powder. Either whisk well or sift to mix everything evenly.
02 -
Blend the butter and sugar using a hand or stand mixer for a couple of minutes until it looks creamy and light. Don't rush this part!
03 -
Pour in the egg, lemon and vanilla extracts, along with the lemon zest and juice. If you'd like a splash of color, now's the time for food dye. Stir it all in and scrape down the sides as you go.
04 -
Add the dry mix into your wet mix bit by bit. Stir gently with a spatula or big spoon until just combined. Be careful not to overdo it—no need for perfect smoothness.
05 -
Cover the bowl with plastic wrap and pop it in the fridge for no less than an hour. It'll firm up and help with shaping later.
06 -
Turn on your oven to 350°F (175°C). Line your baking pan with parchment paper or a silicone liner.
07 -
Scoop out 1 1⁄2-inch dough balls using a spoon or cookie scoop. Flatten slightly with a glass, then completely cover each in powdered sugar before laying them on your baking tray.
08 -
Bake for around 12-15 minutes. Once you spot cracks on the surface and the cookies feel soft, pull them out. Cool them on the tray for 5 minutes, then move to a wire rack to finish cooling.
# Notes:
01 -
When cooked, the tops of these cookies will crack beautifully.
02 -
Chilling the dough first is non-negotiable—it keeps the cookies from spreading too much.
03 -
Go for fresh lemon juice and zest—you'll taste the difference.