Lemon Crinkle Cookies

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Lemon Crinkle Cookies Recipe

Nancy Harrison

Ingredients
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (stir, spoon into cup, and level)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2-5 drops yellow food coloring (optional)
  • 1 cup powdered sugar

Instructions

1.               Place the butter and granulated sugar in the bowl of an electric stand mixer. Turn on high to cream the butter and sugar until light and fluffy, about 3-5 minutes. Scrape the bowl with a rubber spatula.

2.              Turn the mixer on low and beat in the eggs, lemon juice, lemon zest, and vanilla. Scrape the bowl again. Then on low, mix in 1 cup of flour, baking powder, salt, baking soda, and food coloring. Once combined mix in the remaining 2 cups of flour, just until smooth. (Do not overmix the dough!)

3.              Cover and chill the dough for at least 30 minutes. (The longer you chill the dough the better for puffy cookies.) Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper and set aside.

4.              Once the dough has chilled, set out a small bowl of powdered sugar. Use a 1 tablespoon cookie scoop to portion the dough into balls. Roll each ball in powdered sugar, then set on the baking sheets, 2 inches apart. (Make sure the cookies have a generous coating of powdered sugar. Do not shake them off.)

5.              Bake for 9-10 minutes, until the edges are just golden brown, and the center looks slightly underbaked. Cool on the baking sheets so the centers continue to bake as they cool.

Storing Tips: Place the cookies in an airtight container and leave at room temperature. Eat within 7-10 days.

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