Lemon Crinkle Cookies in the Pressure Cooker
These soft and chewy Lemon Crinkle Cookies bring tart citrus zest and sweet powdered sugar together in a pressure cooker twist on a classic, ready in just 21 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg whole
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice fresh
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar for rolling
- ½ cup powdered sugar for rolling
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream softened butter and granulated sugar together until light and fluffy.
- Mix in vanilla extract, egg, lemon zest, and lemon juice until smooth.
- In a separate bowl, whisk salt, baking powder, baking soda, and flour together until combined.
- Gradually stir dry mixture into wet until a soft dough forms.
- Scoop tablespoon-sized dough balls and roll in granulated sugar then powdered sugar.
- Place balls on parchment-lined tray about 2 inches apart.
- Bake for 10–12 minutes until edges are set and tops are crinkly.
- Cool the cookies on the tray 2–3 minutes before transferring to a rack.
- Enjoy warm or store cooled cookies in an airtight container.
Notes
These cookies store well in an airtight container at room temp for 2 days or can be frozen for later enjoyment. Quick zap in the microwave brings back the lemony sparkle!