Lemon Crinkle Cookies
These soft and chewy Lemon Crinkle Cookies are the perfect cookie to enjoy with cup of tea! These sweet little bites are surprisingly easy to make and owe their bright, delicate flavour to fresh lemon juice. Author: Herbs and Flour Recipe Type: American Total Time: 2 25 hrsmins
Prep time:
Cook time:
Yield: ["24","24 cookies"]
Serving size: 24
Calories per serving: 122
Ingredients:
Cook time:
Yield: ["24","24 cookies"]
Serving size: 24
Calories per serving: 122
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
1 cup sugar
1 large egg
2 tablespoons lemon juice fresh
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
5-8 drops yellow food colouring (optional)
1/4 cup sugar
3/4 cup powdered sugar (aka icing sugar or confectioners sugar)
Directions:
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In a large bowl, mix together the four, salt and baking soda. Set aside.
In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the egg, lemon juice, lemon zest, vanilla extract and food colouring (if using) and mix to combine.
Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover bowl with plastic food wrap and place in the fridge to set for 2 hours (the dough will be too sticky to handle without chilling it).
Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball.
Roll the dough balls in regular sugar first and then in the powdered sugar, being sure to coat them generously. Place the dough balls on the baking sheets, 2 inches apart.
Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Source: herbsandflour.com
In a large bowl, mix together the four, salt and baking soda. Set aside.
In the bowl of your stand mixer, beat the butter and sugar until fluffy (a couple of minutes). Add the egg, lemon juice, lemon zest, vanilla extract and food colouring (if using) and mix to combine.
Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Cover bowl with plastic food wrap and place in the fridge to set for 2 hours (the dough will be too sticky to handle without chilling it).
Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball.
Roll the dough balls in regular sugar first and then in the powdered sugar, being sure to coat them generously. Place the dough balls on the baking sheets, 2 inches apart.
Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Source: herbsandflour.com