Description
Bright, zesty, and perfectly soft, these Winter Lemon Crinkle Drops are the ideal cookie for cozy winter afternoons, festive gatherings, or holiday treats. Their buttery texture, tangy lemon flavor, and snow-dusted powdered sugar coating make them as delightful to look at as they are to eat. Simple to prepare and wonderfully forgiving, they’re perfect for both beginner and experienced bakers.
Ingredients
-
1 cup unsalted butter, softened
-
1 1/2 cups granulated sugar
-
2 large eggs
-
1 teaspoon pure vanilla extract
-
Zest of 2 lemons
-
2 tablespoons fresh lemon juice
-
2 1/2 cups all-purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1/2 cup powdered sugar, for rolling
Instructions
-
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
Cream the butter and sugar together in a large bowl until light and fluffy.
-
Add the eggs one at a time, beating well after each addition. Mix in the vanilla, lemon zest, and lemon juice.
-
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
-
Scoop tablespoons of dough and roll them into balls. Coat each ball generously in powdered sugar.
-
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
-
Bake for 10-12 minutes, until the edges are set but the centers remain soft.
-
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
-
Ensure cookies are fully cooled before storing to prevent sogginess.
-
Dough can be chilled overnight for a more intense lemon flavor.
-
Use freshly powdered sugar for best coating results.
-
Avoid overbaking to maintain soft centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes