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Lemon Crinkle Cookies

Deliciously soft and cheery Lemon Crinkle Cookies that are rolled in powdered sugar, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 cups granulated sugar
  • 2 tablespoons lemon zest Freshly grated for best flavor
  • 1 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon almond extract Optional for flavor
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 1/4 cups all purpose flour
Coating
  • 1/2 cup powdered sugar For rolling the cookies
  • 2 drops yellow gel food coloring Optional for added color

Method
 

Preparation
  1. Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper.
  2. In the bowl of a stand mixer or electric mixer, combine sugar and lemon zest by pinching together until sugar is coated in lemon.
  3. Add butter and cream until light and fluffy, about 3-5 minutes.
  4. Add almond extract and eggs, mixing until combined. Scrape sides as necessary.
  5. Add salt, baking powder, baking soda, and flour, mixing until combined.
Baking
  1. Pour powdered sugar onto a plate. Scoop 1 tablespoon portions of dough, roll into a ball, and coat in powdered sugar.
  2. Place on baking sheet, making 12 per sheet.
  3. Bake for 9-11 minutes or until bottoms begin to brown and cookies look matte.
  4. Cool for about 3 minutes before transferring to a cooling rack.
  5. Serve and enjoy.

Notes

These cookies can be frozen for up to 3 months. Thaw at room temperature before serving. They also make a delightful pairing with lemon iced tea or cold strawberry lemonade.