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Easy Lemon Crinkle Cookies – Soft and Chewy

Easy Lemon Crinkle Cookies are a bright and zesty treat with a soft, chewy texture that melts in your mouth. Bursting with fresh lemon flavor and coated in powdered sugar, these cookies are as beautiful as they are delicious. Perfect for spring gatherings, holiday cookie trays, or just a sweet pick-me-up, this simple recipe will quickly become a favorite.
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Equipment

  • Mixing bowls
  • - Electric mixer or whisk
  • Measuring cups and spoons
  • - Baking sheet
  • - Parchment paper or silicone baking mat
  • - Cooling rack

Ingredients
  

  • - 1/2 cup unsalted butter softened
  • - 1 cup granulated sugar
  • - 1 large egg
  • - 2 tbsp fresh lemon juice
  • - 1 tbsp lemon zest
  • - 1/2 tsp vanilla extract
  • - 1 1/2 cups all-purpose flour
  • - 1/2 tsp baking powder
  • - 1/4 tsp baking soda
  • - 1/4 tsp salt
  • - 1/2 cup powdered sugar for coating

Instructions
 

  • **Preheat the Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • **Cream Butter and Sugar:** In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  • **Add Wet Ingredients:** Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
  • **Mix Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  • **Chill the Dough:** Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
  • **Form the Cookies:** Scoop out 1-tablespoon portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.
  • **Bake:** Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crinkled. Avoid overbaking to keep the cookies soft.
  • **Cool:** Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack to cool completely.