These cookies are SO GOOD. Seriously, soooooo good. They are dense and chewy, the edges perfectly crispy, and the lemon flavour isn’t overpowering. It builds in your mouth, like a sugar cookie and a lemon had a baby and it was the cutest, sweetest baby ever that would never turn into a 13 year old that talks back and slams doors. That’s a totally normal analogy for a cookie.
So, obviously I’ve been hiding them. Saving them to show you on a day like today. The first day back after a long weekend. An overcast, cloudy day, threatening rain with every lick of the wind. This is the kind of day that needs a new cookie recipe. A bright, fresh, summer filled, lemon cookie recipe.
These don’t take a ton of extra work to whip up either. They’re your standard cookie – cream the butter and sugar, beat in the rest of the wet ingredients, mix in the dry ingredients, and that’s it. Then just use a cookie scoop (best invention ever for these kinds of recipes) to scoop out into balls that you can roll into icing sugar.
I don’t like my cookies to be supper puffy in the center, so I always flatten them a bit. Not a lot, just a little push.
After a quick trip in the oven you are left with a perfect, bright, chewy, and VERY addictive cookie. I’m sorry (for the addictive part), but you’ll thank me for it (the taste).
Servings 2 dozen cookies
20 minPrep Time
10 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- zest of 1 medium lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup powdered sugar (for rolling)
Instructions
Preheat your oven to 350ºF and line your cookie sheets with parchment paper or non-stick mats.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla, egg, lemon zest, and lemon juice.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry mixture to the butter mixture and mix until just combined (make sure you don't over-mix).
Scoop the dough out into balls, about ping pong ball sized (a cookie scoop is your best friend here!). Roll the balls in the powdered sugar, then place them onto your cookie sheet about 2" apart. Flatten slightly with your hand (this is optional, I just don't like really thick cookies).
Bake for 10 minutes, until the cookies are cracked on top and just starting to get some colour around the edges.
Let cool on racks before enjoying.
Original article: Lemon Crinkle Cookies
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