Low Sodium Classic Lemon Crinkle Cookies

Total time1 hr 50 min

Prep time20 min

Cook time30 min

Low Sodium Classic Lemon Crinkle Cookies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

2 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
2 tsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, softened
1 ¼ cups granulated sugar
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract
½ cup powdered sugar, for rolling

Instructions

1
Whisk together the flour, baking powder, and salt in a medium bowl until combined. Set aside.
2
Beat the softened butter and granulated sugar in a large bowl with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!