Name: Lemon Crinkle Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 269 min
Ingredients: 2-1/2 cups all-purpose flour; 1 tsp. baking soda; 1/2 tsp. kosher salt; 3/4 cup unsalted butter (room temperature); 1 cup granulated sugar; 1 large egg; 1/4 cup freshly squeezed lemon juice; 1/2 tsp. lemon extract; 1 cup powdered sugar (plus more as needed)

When life gives you lemons… make these bright and cheery lemon crinkle cookies. Soft, chewy and adorned with a light dusting of sweet powdered sugar, they’re like little bites of sunshine that melt in your mouth. Think of them as lemon bars’ laid-back cousin—just as buttery and citrusy, but without the fuss. One bite, and you’ll be smiling from ear to ear.

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Lemon Crinkle Cookies

Prep Time 15 minutes

Cook Time 14 minutes

Chill Time 4 hours

Total Time 4 hours 29 minutes

Servings 40

Calories 92 kcal

Author Lizzy Briskin

Ingredients

2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup unsalted butter room temperature
1 cup granulated sugar
1 large egg
1/4 cup freshly squeezed lemon juice
1/2 tsp. lemon extract
1 cup powdered sugar plus more as needed

Instructions

In large bowl, stir together flour, baking soda and salt.
With electric mixer, beat together butter and sugar until light and fluffy, scraping sides of bowl as necessary with rubber spatula. Beat in egg, lemon juice and lemon extract until uniform.
With mixer on low, gradually add dry ingredient mixture to mixing bowl and stir until just combined.
Cover and chill dough at least 4 hours and up to 3 days.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Place powdered sugar in shallow bowl.
Scoop out heaping tablespoon-sized portions of chilled dough and roll them into balls. Roll each ball in powdered sugar to cover completely. Arrange balls on baking sheet, leaving 2-3 inches between each.
Bake 12-14 minutes, or until edges of cookies are set. Cool 5 minutes on baking sheet, then transfer to wire rack to cool to room temperature.