Description
Bright citrus aroma and a powdered-sugar crackle characterize these soft and zesty lemon crinkle cookies, perfect for any lemon dessert lover.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 15 g (2 tbsp) cornstarch
- 6 g (1 1/4 tsp) baking powder
- 3 g (1/2 tsp) fine sea salt
- 170 g (3/4 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 1 large egg (50 g), room temperature
- Zest from 2 medium lemons (about 2 tbsp)
- 30 ml (2 tbsp) fresh lemon juice
- 5 ml (1 tsp) pure vanilla extract
- 80 g (2/3 cup) powdered sugar for rolling
Instructions
- In a medium bowl, whisk the flour, cornstarch, baking powder, and salt together for 30 seconds. Set aside.
- In a large bowl, beat the butter and granulated sugar on medium speed for 2–3 minutes until pale and fluffy.
- Beat in the egg, lemon juice, lemon zest, and vanilla until combined.
- Add the dry ingredients in two additions, mixing on low until no flour streaks remain.
- Scoop dough into 24 balls and chill for 15 minutes in the fridge.
- Roll each ball in granulated sugar then powdered sugar.
- Preheat oven to 175°C (350°F), arrange cookies on a baking sheet, and bake for 9–11 minutes.
- Let cool for 2 minutes on the sheet before transferring to a cooling rack.
Notes
Chilling the dough helps cookies to spread evenly and maintain their shape. For thicker cookies, chill longer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg