Lemon Crinkle Cookies
The ultimate treat for lemon lovers! Lemon Crinkle Cookies are soft, chewy, and bursting with fresh flavor. With their signature crackled tops and sweet lemony taste, these cookies are a delightful addition to any occasion. Perfect for sharing or enjoying alone, make them tonight!
Equipment
- Oven
- Whisk
- Mixing Bowl
- Baking Sheet
Ingredients
- 1.75 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Kosher salt
- 0.75 cup White sugar
- Zest from three Lemons
- 0.25 cup Unsalted butter, at room temperature
- 0.25 cup Neutral oil
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 2 drops Yellow food coloring gel
- 0.75 cup Powdered sugar, sifted
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
- In the bowl of a stand-up mixer (or with an electric hand mixer), combine the white sugar, lemon zest, unsalted butter, neutral oil, and pure vanilla extract. Beat until very smooth and fluffy, about one minute. Add in 2-3 drops of yellow food coloring gel and mix again.
- Add the large eggs and beat once more. Pour in the dry ingredients and combine until no flour flecks are visible. Chill the dough for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a medium cookie scoop, scoop out balls of cookie dough and roll them in the sifted powdered sugar. Be sure to really cake it on.
- Place 6 cookies per baking sheet and bake for 12-13 minutes, until the centers are set. They’ll puff up a bit but fall as they cool.
- Repeat with the coating and baking with the remaining batter.
Notes
- Tip 1: If the dough is too soft, you can always stick it in the fridge for an additional 30 minutes.
- Tip 2: Store them in an airtight container for up to three days.