Lemon Crinkle Cookies

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1/2 Cup Unsalted Butter, (1 stick, softened)
3/4 Cup Granulated Sugar
1 Large Egg
1 Tablespoon Lemon Juice, (freshly squeezed)
1 Tablespoon Lemon Zest, (fresh)
1 Teaspoon Vanilla Extract
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 1/2 Drops Yellow Food Coloring, (optional)
1 Cup Powdered Sugar

Using a hand mixer or a stand mixer, beat together the butter and sugar until light and fluffy (about 3 minutes). Add in the egg, lemon juice, lemon zest, and vanilla. Continue beating until on low speed until well combined.
Next, add the flour, baking powder, salt, baking soda, and food coloring. Beat on low speed until no flour patches remain.
Chill the dough for at least 1 hour in the refrigerator. When the hour is almost up, preheat the oven to 350 and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
After the dough chills, roll it into teaspoon-sized balls and dip each ball into the powdered sugar. Heavily coat each ball with powdered sugar (don’t shake off the excess sugar), and place them on the prepared baking 2-inches apart.
Bake in the preheated oven for 8-10 minutes or until the edges are very lightly browned. The centers will still appear somewhat soft. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container for up to 5 days.


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