Lemon Crinkle Cookies
Delightful cookies bursting with refreshing lemon flavor, perfect for any occasion!
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened Can be substituted with coconut oil for a dairy-free option
- 1 cup sugar Can use coconut sugar as an alternative
- 1 large egg Can replace with 1/4 cup unsweetened applesauce for vegan version
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest Measure properly for intense flavor
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring Optional for color
For Rolling
- 1/4 cup sugar For rolling cookies
- 3/4 cup powdered sugar For rolling cookies
Instructions
Preparation
- Gather all your ingredients and tools: bowls, measuring cups, and a mixer. Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
- In a stand mixer, cream together the softened butter and sugar until fluffy and light.
- Add egg, lemon juice, lemon zest, vanilla extract, and food coloring. Mix well.
- Gradually add the flour mixture to the wet ingredients at low speed until just combined.
- Cover dough with plastic wrap and refrigerate for about 2 hours.
Baking
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Scoop dough into 1-inch balls. Roll each ball in granulated sugar and then in powdered sugar.
- Place on baking sheets about 2 inches apart and bake for 10-12 minutes until lightly golden around the edges.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for 4-5 days or freeze for up to 3 months. Chilling dough is important for reducing spread during baking.