Lemon Crinkle Cookies

These easy lemon crinkle cookies come together in one bowl and have a bright, zesty flavor and melt-in-your-mouth texture. Their signature powdered sugar crinkle effect makes them such a simple, yet stunning cookie recipe!

Author: Sloane’s Table

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Servings: 18 cookies

Calories: 97 kcal per serving

Ingredients

210 grams - all-purpose flour
½ tsp - baking powder
½ tsp - salt
174 grams - granulated sugar
2 - lemons
24 grams - lemon juice
50 grams - neutral oil
1 - egg
½ tsp - vanilla extract
56 grams - powdered sugar

Instructions

In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until the it resembles wet sand and the zest smells aromatic. Whisk in the lemon juice, oil, egg, and vanilla until fully combined.
Gently fold the dry ingredients into the wet until just combined. Do not over-mix!
Cover the bowl and chill in the fridge for at least one hour or overnight.
When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
Using a 1 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.
Place cookie dough on the prepared baking sheet spaced 1 inch apart.
Bake the cookies for about 8-10 minutes or until puffed up and cracked.
Allow cookies to cool completely on the baking sheet before removing.

Nutrition