Soft Chewy Lemon Crinkle Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
1/2 cup butter, softened
05 -
1 cup sugar
06 -
1 large egg
07 -
2 tablespoons fresh lemon juice
08 -
1 teaspoon lemon zest
09 -
1/2 teaspoon vanilla extract
10 -
5-8 drops yellow food coloring (optional)
→ For Rolling
11 -
1/4 cup sugar
12 -
3/4 cup powdered sugar
# Instructions:
01 -
In a large bowl, mix together the flour, salt, and baking soda. Set aside.
02 -
In the bowl of your stand mixer, beat the butter and sugar until fluffy (approximately 2 minutes). Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring (if using), then mix to combine.
03 -
Slowly add the dry ingredients to the wet mixture in the stand mixer and mix until incorporated. Cover the bowl with plastic wrap and refrigerate for 2 hours.
04 -
Preheat the oven to 175°C (350°F) and line 2 baking sheets with parchment paper.
05 -
Scoop out the dough using a small cookie scoop for uniform size, then roll each portion into a ball. If the dough feels too soft, return it to the fridge or freezer to firm up slightly.
06 -
Roll the dough balls first in regular sugar, then in powdered sugar, ensuring a generous coating. Place the coated balls on the prepared baking sheets, spacing them 2 inches apart.
07 -
Bake in the oven for 10-12 minutes. Remove from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.
# Notes:
01 -
Double the lemon juice for a more detectable flavor, but avoid excessive amounts to prevent over-spreading during baking.
02 -
Using lemon extract can help achieve a bolder lemon flavor without altering the texture of the cookies.