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Soft and Chewy Easy Lemon Crinkle Cookies with Intense Zest

A close-up of several soft, yellow lemon crinkle cookies heavily dusted with powdered sugar on a light blue plate.
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Make these soft and chewy lemon crinkle cookies that burst with bright citrus flavor. This simple recipe delivers melt-in-your-mouth treats coated in powdered sugar, perfect for any season.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, plus 1 cup for rolling
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon extract (optional, for extra pop)

Instructions

  1. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition.
  3. Stir in the fresh lemon juice, lemon zest, vanilla extract, and lemon extract, if using. Mix until just combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  6. Place the remaining 1 cup of granulated sugar in a shallow dish. Place about 1 cup of powdered sugar in another shallow dish.
  7. Roll the dough into 1-inch balls. Roll each ball first in the granulated sugar, then thoroughly coat it in the powdered sugar.
  8. Place the coated dough balls about 2 inches apart on baking sheets lined with parchment paper.
  9. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers should still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For the best soft and chewy texture, do not overbake these cookies. Remove them when the centers still look slightly underdone.
  • Chill the dough for 30 minutes before rolling if your kitchen is warm; this helps the cookies hold their shape better.
  • Use a microplane for the zest to get fine pieces that release maximum lemon oil flavor.
  • These cookies stay soft for days when stored in an airtight container at room temperature.

Nutrition

Find it online: https://kingscook.com/lemon-crinkle-cookies-recipe-soft-chewy/