I love lemons, they are fresh and tart and slightly sweet and delicious.
I also love desserts made with lemons, especially when they retain the qualities of the lemon that inspired them. These cookies are just that.
They are sweet, fresh, slightly tart and simply lemony all in a soft chewy cookie. What more could you ask for?
Oh, I know… They are also one of the quickest cookie recipes and come together in minutes.
Lemon Crinkle Cookies
makes 2 dozen
- 1/2 cup softened butter, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 2 tsp lemon zest
- 1 Tablespoon fresh lemon juice
- 2 drop of natural lemon zest extract (optional… use it if you have it on hand)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 cups flour
- 1/2 cups powdered sugar
Preheat oven to 350 degrees. Line baking sheets with parchment and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add vanilla, egg, lemon zest, and juice. Excluding the powdered sugar, Stir in all dry ingredients slowly until just combined. With the powdered sugar in a plate, take a heaping teaspoon of dough, make into a ball and roll in the powdered sugar and place on baking sheet.
Bake for 9-11 minutes or until the bottom barely browns and cookies look dull. Remove from oven and let sit on pan for about 3 minutes before transferring to cooling rack.
I loooove lemon cookies! This recipe makes a big batch, which is always nice 😉 Do you think the flour could be substituted for rice flour? Or maybe a mix of rice flour and powdered almond? Trying to go gluten-free…