Lemon Crinkle Cookies
Serves: approximately 34
 
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ tablespoon fresh lemon zest
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • Yellow food coloring
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon baking soda
  • 1 ½ cups confectioners’ sugar
  • ¼ cup cornstarch
Instructions
  1. Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
  2. In a large bowl, beat together butter, sugar, and lemon zest with a mixer at high speed until light and fluffy, approximately 3 minutes. Beat in egg. Beat in lemon juice, extracts, and desired amount of food coloring.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda until combined. Add to butter mixture, beating until incorporated.
  4. In a medium bowl, whisk together confectioners’ sugar and cornstarch.
  5. Using a 2-teaspoon levered scoop, drop balls of dough into confectioners’ sugar mixture. Roll dough balls in mixture to coat generously. Place dough balls 2 inches apart on prepared baking sheets. Let sit for 1 minute before rolling balls in confectioners’ sugar mixture again to double coat. Return balls to prepared baking sheets.
  6. Bake until bottoms of cookies are light golden brown, 7 to 9 minutes. (Cookies will be moist and should seem underdone). Let cookies sit on baking sheet for 1 to 2 minutes. Transfer cookies to wire racks. Let cool completely. Store in an airtight container with layers separated by wax paper.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-crinkle-cookies/