lemon crinkle cookies recipe
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 to 2 teaspoons lemon zest*
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1½ cups all-purpose flour
  • ½ cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking mats and set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined, scraping sides of bowl. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.** Place on baking sheet and repeat with remaining dough.
  3. IF YOU WANT FLAT COOKIES: Bake for about 8 minutes or until bottoms begin to barely brown and cookies look matte (not shiny).
  4. IF YOU WANT COOKIES WITH A LITTLE MORE BODY: Refrigerate prepared tray of cookies for about 10 minutes, then bake. They will spread less than the non-refrigerated cookies, and end up having a little more shape. Bake as above.
  5. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. Makes about 2 to 3 dozen.
Notes
* Lauren's original recipe calls for 1 teaspoon of zest. For more of a tart flavor, I like 2 teaspoons up to a tablespoon better. ** I find a light roll in the powdered sugar is enough, otherwise the cookies are too sweet. When I have lemon flavor, I don't like it overshadowed by too much sweetness.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/lemon-crinkle-cookies-recipe/