By barleyandsage
Lemon Crinkle Cookies
13 steps
Prep:30minCook:10min
These lemon crinkle cookies are a fun twist on classic chocolate crinkles! With crispy edges and soft lemony centers, they're an easy, fun summer cookie!
Updated at: Thu, 17 Aug 2023 04:44:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
10
Moderate
Nutrition per serving
Calories84.2 kcal (4%)
Total Fat2.5 g (4%)
Carbs14.5 g (6%)
Sugars9.1 g (10%)
Protein1.1 g (2%)
Sodium47.4 mg (2%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
40 servings
2 ¼ cupsall purpose flour
1 teaspoonbaking soda
½ teaspoonkosher salt
½ cupunsalted butter
room temperature
1 cupgranulated sugar
2eggs
large, room temperature
2 tablespoonslemon zest
2 teaspoonslemon extract
optional
1 teaspoonvanilla extract
1 dropsyellow food coloring
optional
½ cupgranulated sugar
½ cuppowdered sugar
Instructions
Step 1
I recommend making the dough the day before you want to bake the cookies so that it has time to adequately chill!
Step 2
Using a stand or hand mixer, cream together the softened butter, granulated sugar, and lemon zest until smooth and creamy.
Step 3
Add in the eggs, vanilla extract, and lemon extract and beat until light, fluffy, and pale in color. This should take 2-4 minutes which seems like a long time, but you'll see a huge difference in the texture afterwards. Then add in a few drops of yellow food coloring and mix until combined.
Step 4
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5
Gently fold in the dry ingredients until fully combined. The dough will be very soft and sticky.
Step 6
Transfer to an airtight container, or cover tightly, and chill the dough overnight (or a minimum of 3-4 hours). Chilling the dough is not optional for these cookies! The dough will keep in the fridge for up to 3 days.
Step 7
Preheat then oven to 350°F and line a baking sheet with parchment paper. Set aside.
Step 8
Add about ½ cup granulated sugar to one small bowl, and ½ cup powdered sugar to a second bowl.
Step 9
Using a 1 tablespoon cookie scoop to portion the dough, roll into small balls. I like to use nitrile gloves for easy, mess-free rolling!
Step 10
Roll each ball lightly in granulated sugar, then generously in the powdered sugar. Make sure to really pack on the powdered sugar for the best results!
Step 11
Place about 3 inches apart on the baking sheet (I can fit 9-10 cookies on a half sheet pan).
Step 12
Bake at 350°F for 9-11 minutes or until the edges are fully set but the centers are still soft. The lemon cookies will should seem very soft and under baked, but they will harden slightly as they cool. If you cook them for too long, the centers won't be fudgy.
Step 13
Remove from the oven and let cool on the baking sheet for about 3 minutes, then transfer to a cooling rack to cool completely.
View on barleyandsage.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!