Lemon Crinkle Cookies (Melt-in-Your-Mouth)

Time

• Prep: 15 minutes

• Chill: 30 minutes

• Bake: 12–14 minutes

• Yield: about 18–22 cookies

Ingredients

• 100 g unsalted butter, softened

• ½ cup (100 g) granulated sugar

• 1 large egg

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 1¾ cups (220 g) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

• ½ cup powdered sugar (for coating)

Instructions

Make the Dough

1. In a bowl, cream butter + sugar until light and fluffy.

2. Add egg, mix well.

3. Add lemon zest, lemon juice, and vanilla. Mix until smooth.

4. In another bowl, whisk flour, baking powder, and salt.

5. Gradually add dry ingredients to the wet mixture.

6. Mix until a soft, slightly sticky dough forms.

Chill

• Cover the dough and refrigerate for 30 minutes
  (This makes rolling easier and gives better cracks.)

Shape & Coat

1. Preheat oven to 170°C (340°F).

2. Line a baking tray with parchment paper.

3. Roll dough into small balls (about 1 tbsp each).

4. Roll each ball generously in powdered sugar.

Bake

• Place cookies on tray, spaced apart.

• Bake for 12–14 minutes
  ✔ Tops should crack
  ✔ Bottoms just lightly golden

Cool

• Let cookies cool on the tray for 5 minutes, then transfer to a rack.

Tips

• For extra lemon flavor, add a few drops of lemon extract.

• Don’t overbake — they should stay soft inside.

• Store in an airtight container up to 5 days.

ENJOY