Lemon Crinkle Cookies Recipe (Soft and Chewy)
Lemon Crinkle Cookies are deliciously soft, with a crisp outside and chewy center. This recipe makes a lemony treat that can’t be beat!
Ingredients
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 tablespoon almond extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 2 drops yellow gel food coloring (optional)
Instructions
- Preheat oven 350°F. Prepare baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer or an electric mixer combine sugar and lemon zest with your fingertips (by pinching the two together) until sugar is thoroughly coated in lemon.
- Add butter, cream until light and fluffy, approximately 3-5 minutes. Add in almond extract and eggs. Mix until combined. Scrape sides down as needed. Add salt, powder, soda and flour. Mix until combined. Scrape sides of bowl as necessary.
- Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball. Roll in powdered sugar until coated. Place on baking sheet and repeat with remaining dough. I made 12 per sheet, but you could easily fit 18.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. Serve and enjoy!
Nutrition
Serving: 1 | Calories: 84cal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 35mg | Sugar: 8g | Fiber: 1g | Calcium: 5mg | Iron: 1mg