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The visual appeal of crinkle cookies is undeniable; their distinctive cracked tops create an inviting look that is simply irresistible. When you first lay eyes on these cookies, the contrast between the smooth, white powdered sugar coating and the bright yellow lemon hue creates an eye-catching treat that beckons to be tasted. Each crack in the surface hints at the delightful flavors waiting to be discovered inside.

Lemon Crinkle Cookies - Herbs & Flour

Treat yourself to the refreshing delight of Zesty Lemon Crinkle Cookies! With their bright lemon flavor and irresistible crackled tops, these cookies are perfect for any occasion. Enjoy a chewy, tender center surrounded by a sugary crust that balances sweetness and tartness beautifully. Perfect for gatherings or a sweet treat at home! Try out this easy recipe and brighten your day with every bite. #LemonCookies #CrinkleCookies #BakingJoy #DessertLovers #CookieRecipe
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

½ cup powdered sugar (for coating)

Instructions
 

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

        Add the egg to the butter mixture and mix until combined. Then, mix in the lemon zest, lemon juice, and vanilla extract until well incorporated.

          Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

            Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (this helps the cookies retain their shape).

              Once chilled, use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball, then roll it in powdered sugar until fully coated.

                Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.

                    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies