Lemon Crinkle Cookies
These Lemon Crinkle Cookies are bursting with lemon flavor! A melt-in-your-mouth cookie that will leave your tastebuds wanting more!
Equipment
- Stand mixer with paddle attachment or hand mixer
- bowls
- Baking Sheets
- Wire racks
- small cookie scoop
- Parchment paper
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1 zest of lemon
- 4 tbsp fresh lemon juice whole lemon
- 6 drops yellow food coloring
For Rolling Dough Balls
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
Instructions
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, beat butter and sugar until light and fluffy. Scrape down the sides as needed.
- Add the egg and beat until combined.
- Beat in pure vanilla extract, lemon zest, lemon juice and food coloring until incorporated.
- Add in the flour mixture and beat on low until combined.
- Cover and refrigerate for 1-2 hours or up to overnight.
- Using two small bowls, add 1/4 cup of granulated sugar to one bowl and 1/4 cup of powdered sugar to the other bowl.
- Roll dough into 1 inch balls. Drop rolled balls into granulated sugar and coat, then roll balls into powdered sugar and coat. Place onto a parchment lined baking sheet, 2 inches apart.
- Bake for 14-16 minutes in a preheated oven set to 350℉. Cookies are done when the edges are firm and the tops crack.
- Let cookies rest on the baking sheet for about 2-3 minutes. Then move to a wire rack and cool completely.
- Serve and enjoy!
- Store leftovers in an airtight container for up to 5 days. To freeze, place cookies in an airtight container for up to 3 months. Place wax paper between layers.
