How To Make Lemon Crinkle Cookies
These lemon crinkle cookies have that unmistakable crisp on the outside and chewiness on the inside! Whip up a tangy batch in just under 30 minutes.
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, sugar, and lemon zest until pale and fluffy.
Mix in the egg, then blend in the egg yolk. Add lemon juice, lemon extract, vanilla extract, and yellow food coloring, then mix until combined. With mixer set on low speed, slowly add in the dry ingredients and mix just until combined.
Pour the powdered sugar into a small bowl. Scoop the dough out about 1½ tablespoon at a time and shape into a ball, then drop in the powdered sugar and roll to evenly coat.
Transfer to a parchment paper or Silpat lined baking sheet, and repeat with remaining dough. Space the cookies 2 inches apart on the baking sheet.
Bake in the oven for 10 to 13 minutes. Cool on baking sheet several minutes, then transfer to a wire rack to cool.
Serve and enjoy!
- Calories: 102.71kcal
- Fat: 4.23g
- Saturated Fat: 2.55g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.13g
- Polyunsaturated Fat: 0.23g
- Carbohydrates: 15.23g
- Fiber: 0.25g
- Sugar: 8.68g
- Protein: 1.21g
- Cholesterol: 22.53mg
- Sodium: 59.13mg
- Calcium: 27.09mg
- Potassium: 14.53mg
- Iron: 0.47mg
- Vitamin A: 37.21µg
- Vitamin C: 0.61mg
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