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The Ultimate Soft and Chewy Lemon Crinkle Cookies

A stack of bright yellow lemon crinkle cookies dusted heavily with powdered sugar on a white plate.
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Make these soft and chewy lemon crinkle cookies from scratch. They burst with bright, zesty lemon flavor and feature a beautiful powdered sugar crinkle, making them a refreshing and irresistible treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, for rolling

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
  2. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
  5. Place the powdered sugar for rolling into a shallow dish.
  6. Scoop the dough into rounded tablespoons and roll each portion firmly into a ball. Roll each ball thoroughly in the powdered sugar until completely coated.
  7. Place the coated dough balls about 2 inches apart on baking sheets lined with parchment paper.
  8. Chill the dough balls in the refrigerator for at least 30 minutes. This step helps prevent spreading and encourages the crinkle effect.
  9. Preheat your oven to 350°F (175°C).
  10. Bake the chilled cookies for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For the best zesty flavor, use fresh lemon zest and juice, not bottled.
  • If your dough feels too sticky after mixing, chill it for an extra 15 minutes before rolling.
  • For maximum crinkles, ensure the dough balls are well-chilled before baking.
  • These melt in your mouth lemon cookies are best stored in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://spoonsprout.com/lemon-crinkle-cookies-ultimate-soft-chewy-recipe/