Lemon Crinkle Cookies
Calories: 5
Adjust Servings Here: 24 cookies
Description
These lemon crinkle cookies are soft, chewy, and lemony with a slight crisp on the outside. Infused with lemon zest and lemon juice, these lemon cookies are bursting with lemon flavor. Coating them in powdered sugar just before baking gives them that bursting crinkly look that's so pretty and delicious.
Ingredients
- ½ cup (113 g) Butter (1 stick) unsalted, room temperature
- 1 cup (200 g) Sugar
- 1 Egg large
- ½ tsp Lemon zest
- 1 tbsp Lemon juice
- ¼ tsp Salt
- ¼ tsp Baking powder
- 1 ½ cup (190 g) All-purpose flour
- 1 tbsp Cornflour
- 1 tsp Vanilla extract
- 2 drop Yellow food coloring
- ¼ cup (30 g) Powdered sugar for coating
Instructions
- Combine flour, cornstarch, baking powder, and salt – and set aside.
- Cream butter and sugar until light and fluffy.
- Add lemon zest and lemon juice, followed by the egg, and mix well.
- Then, add the vanilla extract and food color gel – combine well.
- Lastly, add the all-purpose flour and combine well.
- Scrape the bowl well to ensure everything is well combined.
- Cover the dough and let it chill in the fridge for 30 minutes.
- Preheat the oven to 170°C (340°F).
- Place powdered sugar in a bowl, ready for coating.
- Roll a heaped tablespoon of dough into a ball.
- Coat them in the powdered sugar.
- Then, place them on a parchment-lined baking tray.
- Bake in a preheated oven for 9 to 10 minutes, or until the outside begins to get a slight color.
- When done, remove it to a cooling rack and cool completely.
- Then, transfer to an airtight cookie jar.
- These cookies will keep for up to 2 weeks.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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