Lemon Crinkle Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
½ teaspoon baking powder
03 -
¼ teaspoon baking soda
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
½ cup unsalted butter, softened
06 -
1 cup granulated sugar, plus ¼ cup for rolling cookie dough
07 -
2 tablespoons fresh lemon juice
08 -
1 teaspoon lemon extract
09 -
1 teaspoon vanilla extract
10 -
1 lemon zest
11 -
1 egg
12 -
4 to 5 drops yellow food color gel
13 -
½ cup powdered sugar for rolling cookie dough
# Instructions:
01 -
Whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
02 -
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the butter and 1 cup granulated sugar for 3 to 4 minutes, until light and fluffy.
03 -
Lower the mixer speed to medium, add the lemon juice, lemon extract, vanilla extract, and lemon zest. Mix for an additional 30 seconds.
04 -
Keeping the mixer on medium, add the egg and mix until no more yellow streaks of egg are visible.
05 -
Lower the mixer speed to low, add the flour mixture 1 cup at a time. Mix just until the flour mixture is just combined, do not over mix the dough.
06 -
Add the 4 to 5 drops of yellow food color gel. Mix just until the yellow is worked into the dough. Cover well and refrigerate for at least 1 hour.
07 -
Just before you remove the dough from the refrigerator, preheat the oven to 350°F. Line 2 cookie sheets with parchment paper, set them aside.
08 -
Using a tablespoon cookie dough scoop, scoop out the cookie dough. Roll the dough into balls. Roll the dough balls first in the ¼ cup granulated sugar, then roll the dough balls in the powdered sugar.
09 -
Space the dough balls 2 inches apart. Bake for 10 to 12 minutes, the edges should not be golden, and the center should appear to be not completely set.
10 -
Allow the cookies to rest on the cookie sheet for 5 minutes before moving the cookies to a cooling rack.