Lemon Crinkle Cookies
The flavor of fresh lemon is abundant in these soft, chewy Lemon Crinkle Cookies. Coated in powdered sugar, they bake to perfection with a delightful crinkle appearance, making them a favorite for any occasion.
Ingredients
- 1½ cups (190g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- Yellow food coloring (optional)
- ¾ cup (90g) powdered sugar, for coating
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking powder, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, whisk the softened butter and granulated sugar with an electric mixer until the mixture is light and creamy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, lemon extract, lemon zest, and lemon juice until well combined. If desired, add a drop of yellow food coloring to enhance the lemony appearance.
- Mix Wet and Dry components: Slowly include the dry components into the wet liquid, stirring just until incorporated. Avoid overmixing to ensure tender cookies.
- Refrigerate the dough for a minimum of one hour after covering it with plastic wrap. Chilling helps prevent excessive spreading and enhances flavor.
- Preheat Oven: Preheat your oven to 350°F (175°C). Put a silicone baking mat or parchment paper on a baking pan instead.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball completely by rolling it in a sufficient amount of powdered sugar.
- Bake: Arrange the balls of covered dough, approximately 2 inches apart, on the baking sheet that has been prepared. Bake for 12-15 minutes, or until the cookies have a matte appearance and the edges are set.
- Cool: Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.