Lemon Crinkle Cookies
Lemon Crinkle Cookies...aka the ultimate cookie to bake this Spring/Summer! Every bite is soft and chewy, while being perfectly sweet, and easy to make. The best part? This recipe is naturally dairy-free!
Servings: 44 cookies
Calories: 89kcal
Ingredients
Cookies
- 3 cups all purpose flour
- 1¼ cups granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1½ teaspoons lemon zest
- 3 large eggs room temperature (about 70℉ or 21℃)
- ⅜ cup vegetable oil
- 5 Tablespoons lemon juice
- ½ teaspoon vanilla extract
Coating
- ½ cup granulated sugar
- ½ cup powdered sugar sifted
Instructions
- Heat oven to 350℉ (175℃).
- Line 3 sheet pans with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and lemon zest. Set aside.
- In a medium bowl, whisk together eggs, oil, lemon juice, and vanilla.
- Pour over dry ingredients.
- Mix together just until all ingredients are incorporated. Do not over mix!
- Use a 1 Tablespoon cookie scoop to portion dough.
- Roll into balls.
- Roll each ball in granulated sugar to coat.
- Then roll each ball in powdered sugar to coat.
- Place cookies 2 inches apart on prepared cookie sheets.
- Bake for 12 minutes, or until done.
Nutrition
Serving: 1cookie | Calories: 89kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 38mg | Potassium: 16mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg