Lemon Crinkle Cookies
User Reviews
5
Lemon Crinkle Cookies
Description
The Lemon Crinkle Cookies start with creaming butter and sugar until fluffy to create a light texture. Eggs, lemon zest, juice, and lemon extract add concentrated citrus flavor throughout. Flour is folded in along with baking powder and salt for leavening and balance, and optional yellow food coloring enhances their sunny appearance. Chilling the dough helps shape the cookies so they resist spreading too much during baking.
Cookies are rolled into balls, coated generously with powdered sugar then baked at 350°F until just set but still soft in the center. Cooling on the baking sheet allows them to firm up slightly while maintaining a tender bite. These cookies deliver a crisp, crackly exterior with a slightly chewy center and a refreshing lemon profile that works well as a light dessert or snack.
A recommended lemon extract brand helps ensure a clean lemon flavor.
Ingredients
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 large egg egg and 1 egg yolk
- lemon from 1 lemon, zest
- 2 Tablespoons lemon juice fresh
- 1/2 teaspoon lemon extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- yellow food coloring (optional)
- 1/3 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar, until light and fluffy, about 4 minutes.
- Add egg, egg yolk, lemon zest, lemon juice, and lemon extract. Mix for 1 minute longer.
- Fold in flour, baking powder, and salt. Add yellow food coloring, if so desired. Chill the cookie dough for 15-30 minutes.
- Place powdered sugar into a bowl. Roll the cookie dough into small balls and then roll into the powdered sugar, coating it well.
- Place on a light-colored parchment-paper lined baking sheet. Bake for 9-11 minutes, until the cookies are still soft in the center. Remove from the oven and let cool on baking sheet for 5-10 minutes.
Notes
- Using a quality lemon extract like Nielsen-Massey enhances the cookie's citrus flavor.