These cookies just earned a lifetime spot in my recipe book! They are soooo delicious! They’re the perfect spring or summer cookie since they are so light with a slice of lemon! I have a weakness for lemon and these hit the spot, not to mention, they’re super easy!
Lemon Crinkle Cookies – Makes 2 dozen
1/2 cups butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
2 Tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar (for rolling cookie dough balls)
Preheat oven to 350 degrees. Grease light colored baking sheets with non stick spray and set aside OR line baking sheets with parchment paper.
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. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
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.
These are super quick and easy and DELICIOUS!
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