Description
The perfect addition to your holiday baking menu this year: lemon crinkle cookies!
Inactive, chilling time: 30 minutes
Ingredients
- 1-¼ cup All-purpose Flour
- ½ teaspoons Baking Powder
- ⅛ teaspoons Fine Sea Salt
- 6 Tablespoons Unsalted Butter, Softened To Room Temperature
- 1 cup Granulated Sugar
- 2 Large Eggs
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- 1 teaspoon Lemon Extract
- 1 teaspoon Vanilla Extract
- 1 cup Confectioners Sugar
Preparation
Preheat oven to 350ºF and line 2 large baking sheets with silicone baking mats, parchment paper, or spray generously with nonstick spray (these cookies will stick if you don’t).
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with paddle attachment fixed, cream together butter and granulated sugar until smooth. Add each egg, one at a time, mixing after each addition. Add the lemon juice, lemon zest, lemon extract and vanilla extract. Mix to incorporate.
Gently fold the flour mixture into the wet ingredients, just until no dry ingredients remain. Be careful not to over-mix. Cover the bowl and place in the fridge to harden slightly, about 30 minutes.
Add the confectioner’s sugar to a shallow bowl.
Remove the dough from the fridge, and with a cookie scoop, drop tablespoon-sized dollops of dough into the bowl with the confectioner’s sugar. Roll the dough into balls in the confectioner’s sugar until completely coated. Place on the prepared cookie sheets.
Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look.
If you wish for a crispier cookie, leave in the oven for 2–3 more minutes.
Remove from heat and let cool on the baking sheets for 2–3 minutes before you transfer to a wire rack to cool the rest of the way. Dust with additional confectioners sugar if you wish.
Store in an airtight container for about a week. Enjoy!
