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Lemon Crinkle Cookies

Author adapted from LDS Living Magazine

Ingredients

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 whole egg
  • 1 tablespoon lemon zest
  • 1-2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • teaspoon baking soda
  • 1 3/4 cup cake flour
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees (I use the convection setting).
  2. Grease light colored baking sheets lightly with non-stick cooking spray and set aside. Or use parchment lined baking sheets.
  3. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.
  4. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.
  5. Pour powdered sugar into a bowl.
  6. Roll a heaping teaspoon of dough (I use a 1 ½ inch cookie scoop) into a ball and roll in powdered sugar.
  7. Place on baking sheet and repeat with remaining dough.
  8. Bake for 8-9 minutes* or until bottoms begin to barely brown and cookies are set.
  9. Remove from oven and let cookies cool completely.