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 egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1½ cup all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
- 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 8 tablespoons unsalted butter and 1 cup granulated sugar until light and fluffy.
- Add 1 teaspoon vanilla extract, ⅛ teaspoon almond extract, 1 egg, 1 teaspoon lemon zest, and 1 tablespoon fresh lemon juice. Scrape down the sides of the bowl and mix again until everything is well-incorporated.
- Stir in 1½ cup all-purpose flour, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon sea saltslowly until just combined. Scrape the sides of bowl and mix again briefly.
- Pour ½ cup 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.