Lemon Crinkle Cookies
Lemon zest and juice brighten these powdered-sugar-coated cookies. Chilling the dough helps the scoops hold shape and form their signature cracks.
- Prep Time: 25 mins plus chilling
- Cook Time: 8 to 11 mins per batch
- Total Time: About 2 hrs 35 mins to 3 hrs 35 mins
- Yield: About 33 cookies 1x
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 1 large egg plus 1 yolk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sifted powdered sugar for coating
Instructions
- Whisk flour, salt and baking soda in one bowl. In another, whisk granulated sugar, cooled melted butter and vanilla.
- Whisk in the egg and yolk, then stir in lemon zest and juice. Add the dry mixture in three additions until combined.
- Cover and chill the dough for 2 to 3 hours.
- Heat the oven to 325°F (160°C) and line two baking sheets. Scoop tablespoon-size portions, roll into balls and coat generously with powdered sugar. Space about 1 to 1 1/2 inches apart.
- Bake 8 to 11 minutes until the tops crack and the cookies are set. Cool on the tray 5 to 6 minutes, then transfer to a rack.
Find it online: https://recipenly.com/lemon-crinkle-cookies/