Lemon Crinkle Cookies
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Lemon Crinkle Cookies
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Lemon crinkle cookies are thick, soft pillows of lemon deliciousness! They have a refreshing flavor with an irresistible chewy texture. The perfect balance of sweet and tart make these a welcome treat for any occasion!
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Ingredients
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1 egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup powdered sugar
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Instructions
- Add 1 cup granulated sugar and 2 tablespoons fresh lemon zest to a large bowl and use a fork to combine them until the sugar is moist and fragrant. Add ½ cup unsalted butter, and use a hand mixer or a stand mixer fitted with the paddle attachment to beat the sugar and butter together on medium-high speed for 3-4 minutes, until light and fluffy.
- Scrape down the sides and bottom of the bowl before adding 1 large egg, 1 egg yolk, 1 teaspoon lemon extract, 2 tablespoons fresh lemon juice, and ½ teaspoon vanilla extract, and mix until just combined.
- Add 2 ½ cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon saltand ¼ teaspoon baking powder to a medium bowl and whisk to combine. Add to the butter and sugar mixture and beat until just combined. Cover the bowl and chill for at least 2 hours.
- After the dough is done chilling, preheat the oven to 350 degrees Fahrenheit and line 2-3 baking sheets with parchment paper. Combine 2 tablespoons granulated sugar with 1 cup powdered sugar in a shallow dish, like a pie dish or a wide bowl.
- Use a medium cookie scoop to scoop about 1 ½ tablespoon of dough for each cookie, rolling each in your hands to form a uniform ball. Roll the dough in the powdered sugar until fully coated.
- Place the balls on the prepared cookie sheets leaving 2 inches between each of them. Bake for 11-13 minutes, until the edges of the cookies have set and the centers just begin to lose their shine.
- Let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.
Nutrition Information
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Calories
143kcal
(7%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
25mg
(8%)
Sodium
98mg
(4%)
Potassium
25mg
(1%)
Fiber
0.4g
(2%)
Sugar
14g
(28%)
Vitamin A
139IU
(3%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 98mg | 4% |
| Potassium | 25mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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