Lemon Crinkle Cookies

Thick and chewy lemon crinkle cookies have the perfect balance of sweet and buttery lemon flavor. They're rolled in powdered sugar and baked until the surface cracks!

Prep Time: 10

Cook Time: 12

Chill Time: 1

Total Time: 1 22

Servings:

Ingredients

½ cup unsalted butter , softened
1 cup sugar
1 large egg
1 egg yolk
2 Tablespoons lemon juice , freshly squeezed
1 Tablespoon lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
3 Tablespoons granulated sugar , for coating
1 cup powdered sugar , for coating

Instructions

Cream sugar and butter. In a large bowl using a hand mixer or a stand mixer, beat 1/2 cup butter and 1 cup granulated sugar together on medium-high speed until light and fluffy, about 2 minutes.
Add egg, yolk and lemon. Add the egg and egg yolk, 2 Tablespoons lemon juice, 1 Tablespoon lemon zest, and 1 teaspoon vanilla and 1/2 teaspoon lemon extracts and beat on high speed until combined, about 1 minute.
Dry ingredients. In a separate bowl, mix 2 cups flour, 1/4 teaspoon salt and 1/2 teaspoon baking soda. Add to wet ingredients and mix until combined.
Chill. Cover dough tightly and chill in the refrigerator for at least 1 hour
Preheat the oven to 325° F. Line baking sheets with parchment paper. Fill a bowl with granulated sugar and a bowl with powdered sugar.
Scoop and roll balls of dough. Each ball should be about 1 inch. Roll each ball first into granulated sugar, and then coat very generously with powdered sugar. Place 2 inches apart on baking sheet.
Bake the cookies for 12–13 minutes or until the edges are set and the centers still look soft. Let sit on baking sheet for 5 minutes before transferring to cooling rack to cool completely.

Notes

Storage: Cookies stay fresh covered at room temperature for up to 1 week.

Freezing Instructions: These cookies freeze really well for up to 3 months.

Nutrition