06/04/2026
SUMERTIME COOKIE FUN
These are easy, yummy, and have a delicious lemony taste of summer.
Lemon Crinkle Cookies
½ cup unsalted butter, at room temperature
1 cup sugar
½ teaspoon vanilla extract
1 egg, at room temperature
1 teaspoon lemon zest, from about 1 lemon
2 tablespoons lemon juice, freshly squeezed
1 ½ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
½ cup powdered sugar, to roll cookies
Instructions
Preheat oven to 350ºF . Grease with butter or line two cookie sheets with parchment paper.
Beat ½ cup unsalted butter and 1 cup sugar well in a large bowl with an electric mixer.
Add ½ teaspoon vanilla extract, 1 egg, 1 teaspoon lemon zest and 2 tablespoons lemon juice and mix well until creamy.
Sift together 1 ½ cups all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder and ⅛ teaspoon baking soda, and add it to the butter mixture.
Mix until it forms a ball and is well blended with no dry spots.
The dough at this point might be too soft and sticky to form into balls. Refrigerate it for a few hours until soft but easy to roll between your palms.
Put ½ cup powdered sugar in a shallow dish or bowl. Make walnut-sized balls with the lemon mixture, and roll them in the powdered sugar, coating well. Place them in the baking sheets spacing them a bit.
Bake them for 12 to 15 minutes, until they barely start to color, are crinkled and rather dry on top.
Let cool on wire rack and keep in airtight jars or containers. They taste more lemony 1 or 2 days after they are baked.
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