Low Sugar Classic Lemon Crinkle Cookies

Total time1 hr 50 min

Prep time20 min

Cook time30 min

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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
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2 tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 ¼ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

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.

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