Chewy Lemon Crinkle Cookies
Chewy Lemon Crinkle Cookies! These chewy cookies are infused with fresh lemon zest and rolled in powdered sugar before baking, resulting in an irresistible crinkle top. A lemon-lover's delight!
Servings: 30 cookies
Ingredients
- 8 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 whole egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1½ cup all-purpose flour
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla, almond extract, egg, lemon zest, and juice. Scrape down the sides of the bowl and mix again until everything is well-incorporated.
- Stir in all dry ingredients (except for powdered sugar) slowly until just combined. Scrape the sides of bowl and mix again briefly.
- Pour powdered sugar onto a large plate or in a bowl. Using a spring-loaded cookie scoop to scoop dough; roll into balls & toss in powdered sugar. Place on baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until the edges/bottom are lightly golden and the cookies are crinkly but not wet looking. (Be careful not to over bake or they won't be chewy.)
- Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.