Lemon Crinkle Cookies
Calories: 7
Adjust Servings Here: 18 cookies
Description
Soft and chewy lemon crinkle cookies bursting with fresh lemon flavor from both zest and juice. Rolled in granulated sugar and powdered sugar before baking, these cookies develop beautiful crackled tops with tender centers and lightly crisp edges.
Ingredients
Cookie Dough
- 150 g (¾ cup) Granulated sugar
- Zest of 2 lemons
- 70 g (⅓ cup) Unsalted butter melted
- ½ tsp Vanilla extract
- 2 tbsp Fresh lemon juice
- 1 large Egg
- 1 large Egg yolk
- 250 g (2 cups) All-purpose flour
- 1 tsp Baking powder
- 1 tbsp Cornstarch
- ½ tsp Salt
- Yellow food color gel or powder food color.
For Coating
- 50 g (¼ cup) Granulated sugar
- 90 g (¾ cup) Powdered sugar
Instructions
- Make the lemon sugar - In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips for 1 to 2 minutes until fragrant and slightly damp. This helps release the natural oils from the lemon peel.150 g Granulated sugar, Zest of 2 lemons
- Make the cookie dough - Add the melted butter, vanilla extract, and lemon juice. Stir until well combined. Add the egg and egg yolk and whisk until smooth and fully incorporated.70 g Unsalted butter, ½ tsp Vanilla extract, 2 tbsp Fresh lemon juice, 1 large Egg, 1 large Egg yolk
- Add the dry ingredients - In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.250 g All-purpose flour, 1 tsp Baking powder, 1 tbsp Cornstarch, ½ tsp Salt
- Chill the dough -Cover the bowl and refrigerate for at least 2 hours or until firm enough to scoop.
- Prepare for baking - Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. In a small bowl, combine the granulated sugar and powdered sugar.50 g Granulated sugar, 90 g Powdered sugar
- Shape the cookies - Scoop the dough into portions of about 30 to 35 grams each (about 1 ½ to 2 tbsp each). Roll each portion into a smooth ball. Roll the dough balls generously in the sugar mixture until fully coated. Place the coated cookies on the prepared baking sheets about 2 inches apart.
- Bake - Arrange the cookies on the prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, until the tops are cracked and the edges are set. The centers should still look slightly soft. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely.
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