Add softened butter and granulated sugar to a bowl. Beat using stand mixer or hand mixer for about 3-4 minutes. Scrape the sides of the bowl with rubber spatula every now and then. Continue to beat until butter-sugar mixture is creamy. It’s important to beat until butter and sugar is creamy.
Add egg, vanilla extract, lemon juice and lemon zest. Beat for few seconds for ingredients to combine.
To the bowl, add salt, baking powder, baking soda and half measure of plain flour. Beat.
Scrape sides of bowl every now and then while beating.
Add remaining flour to the mix and beat for few seconds.
Do not over mix or beat cookie dough.
Cover dough and refrigerate it to chill. Chilling dough is crucial, don’t skip it. Lemon crinkle cookie dough will be light, soft and delicate. It’s messy to work with the dough. Chilling helps dough to firm up making easy to scoop and roll the dough in powdered sugar. Chilling also helps in making the cookies pillow-y puffy.
Chill dough for atleast 1 to 2 hours.
Spread powdered sugar on large plate. Scoop out equal portions of chilled dough. I used medium OXO scoop to make equal portions. You can use 1 tablespoon cookie scoop if you have.
Roll cookie dough generously in powdered sugar. Don’t be shy, more powdered sugar on the dough will make beautiful crinkle effects on cookie.
Set cookie dough 2 inches apart on baking tray lined with parchment paper.
Bake in pre-heated oven at 350°F for 9 – 11 minutes or until edges begin to turn golden brown. Remember the center of the cookies will be slightly under-baked (to get soft chewy texture).
Remove baking tray from oven and allow cookies to cool for 5 minutes on the tray itself.
Carefully remove cookies from baking tray and place it on wire rack to cool completely.
I absolutely love to eat lemon crinkle cookies warm right off the oven.
Enjoy immediately or once completely cooled store in air tight containers at room temperatures. These cookies will stay good for 7 to 10 days in air tight container at room temperature.