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Hey there, fellow cookie enthusiasts! Are you ready to add a burst of sunshine to your baking routine? Forget those same old chocolate chips! Today, we’re diving into the bright and zesty world of Lemon Crinkle Cookies. These little bites of joy are not only incredibly easy to make, but also deliver a delightful combination of chewy centers, crisp edges, and a vibrant lemon flavor that will make your taste buds sing. Get ready to fill your kitchen with the irresistible aroma of citrus and create a batch of cookies that are as beautiful as they are delicious. Let’s get baking!
Recipe from Herbs and Flour
Lemon Crinkle Cookies:
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 TBSP fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla
- 5-8 drops yellow food coloring (optional)
For rolling purposes:
- 1/4 sugar
- 3/4 powdered sugar
In a large bowl, mix together flour, salt, and baking soda. Set aside. In a mixing bowl, beat butter and sugar until fluffy. Add egg, lemon juice, lemon zest, vanilla, and food coloring.
Slowly add dry ingredients to the butter and sugar mixture until they are incorporated. Cover with plastic wrap and chill for 2 hours. Preheat oven to 350 and line two baking sheets with parchment paper.
Scoop dough and roll into uniform balls. Roll dough balls into regular sugar first, then powdered sugar, coating generously.
Bake cookies for 10-12 minutes. Remove from oven and let cool on a baking sheet for 5 minutes. Transfer to cooling rack. Enjoy!
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Lemon Crinkle Cookies
Description
These Lemon Crinkle Cookies are little bites of joy that deliver a delightful combination of chewy centers, crisp edges, and a vibrant lemon flavor!
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 TBSP fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla
- 5–8 drops yellow food coloring (optional)
For rolling purposes:
- 1/4 sugar
- 3/4 powdered sugar
Instructions
- In a large bowl, mix together flour, salt, and baking soda. Set aside
- In a mixing bowl, beat butter and sugar until fluffy
- Add egg, lemon juice, lemon zest, vanilla, and food coloring
- Slowly add dry ingredients to the butter and sugar mixture until they are incorporated
- Cover with plastic wrap and chill for 2 hours
- Preheat oven to 350 and line two baking sheets with parchment paper
- Scoop dough and roll into uniform balls
- Roll dough balls into regular sugar first, then powdered sugar, coating generously
- Bake cookies for 10-12 minutes
- Remove from oven and let cool on a baking sheet for 5 minutes
- Transfer to cooling rack
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