Lemon Crinkle Cookies
Description
These chewy lemon crinkle cookies are bursting with fresh lemon flavor and coated in powdered sugar for a tangy treat that looks as good as it tastes.
Ingredients
•
1 1/2 cups all-purpose flour
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/8 teaspoon baking soda
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1 cup white sugar
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1/2 cup butter, softened
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1 egg
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1 teaspoon vanilla extract
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1 teaspoon lemon extract
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1 lemon, zested and juiced
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1 drop yellow food coloring, or as desired
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3/4 cup powdered sugar
Directions
1
Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
2
Beat sugar and butter together in a large bowl with an electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down sides of bowl; beat to combine. Add flour mixture; beat until just combined.
3
Cover bowl with plastic wrap; refrigerate cookie dough for 1 hour.
4
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
5
Drop dough using a cookie scoop or spoon into approximate 1 ½-inch rounds; slightly flatten to ½-inch thickness.
6
Place confectioners' sugar in a shallow bowl; add flattened cookie rounds to coat thoroughly. Remove with a fork or spoon; place on the prepared baking sheet.
7
Bake in the preheated oven until cookies no longer glossy and have a matte look, 12 to 15 minutes. Let cool briefly on baking sheets; transfer to a wire rack and cool completely.