Lemon Crinkle Cookies
User Reviews
5
Lemon Crinkle Cookies
Description
These cookies start by creaming butter and granulated sugar until light yellow, which incorporates air for a softer crumb. Eggs and both vanilla and lemon extracts, along with lemon zest, add depth to the citrus profile. The dry ingredients, including flour, baking powder, and salt, combine with the wet, and finishing with lemon juice and milk offers moisture and brightness.
Chilling the dough for at least an hour firms it, aiding in shaping and allowing the flavors to meld. Rolling dough balls in powdered sugar before baking creates the crinkled surface as the cookies expand and crack.
After baking, they cool on a rack to set their texture. These cookies serve well with beverages or as a light citrus dessert, holding freshness stored in an airtight container at room temperature for up to a week.
Ingredients
- ½ cup butter softened (1 stick, 113g, unsalted
- 1 ¼ cup granulated sugar 250g
- 2 egg
- 1 teaspoon vanilla extract pure
- 1 teaspoon lemon extract pure
- 2 tablespoons lemon from 1 large lemon, zest
- 2 ¾ cups all-purpose flour 330g
- 2 teaspoons baking powder 10g
- ½ teaspoon kosher salt 3g
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon milk
- 1 cup powdered sugar 125g
Instructions
- Cream the butter and sugar together until light yellow using a hand mixer or a stand mixer in a large bowl. This will take a few minutes.
- Measure in the eggs, vanilla extract, lemon extract and lemon zest. Mix until incorporated and fragrant.
- Next, blend the flour, baking power and salt with the wet ingredients.
- Once incorporated, measure the lemon juice and milk into the batter and stir, until just combined.
- Cover the bowl with plastic wrap, and chill in refrigerator for at least an hour.
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop the cookies into 1-tablespoon dough balls with a cookie scoop.
- Use your hands to round out the cookie dough, then roll in powdered sugar until coated.
- Transfer to the prepared baking sheet.
- Bake for 15 minutes (or until cookies are set) in the preheated oven.
- Cool on a wire cooling rack and then enjoy!
Notes
- Store completely cooled cookies in an airtight container at room temperature to maintain freshness for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 44(1T) cookies
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 66kcal | 3% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 41mg | 2% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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