Lemon Strawberry Crinkle Cookies
These Lemon Strawberry Crinkle Cookies are a delightful treat that combines the zesty flavor of lemon with the sweetness of strawberries, creating a charming visual appeal and a burst of joy with every bite.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 cup fresh strawberries, diced
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, and salt until fully combined.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Mix in the eggs, one at a time, ensuring they're well combined, then add the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in the diced strawberries.
- Using a cookie scoop or tablespoon, drop mounds of dough onto a parchment-lined baking sheet.
- Roll each dough ball in powdered sugar to coat.
- Bake for 12-15 minutes or until the edges are slightly golden and the tops look crackled.
- Let them cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Make sure your butter is at room temperature. Chill the dough for 30 minutes if it's sticky. For more lemon flavor, double the zest. Store cookies in an airtight container for up to 5 days.