Have you tried our Chocolate Crinkle Cookie recipe? These are Crinkle cookies as well, but this time with a taste of sunshine. It’s a shortbread dough, so make it ahead of time and put it in the fridge for at least an hour, preferably over night.
Lemon Crinkle Cookies
Makes 30-40 cookies
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 3 eggs
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- powdered sugar to roll cookies in
Mix flour, baking powder and salt in a bowl, set aside.
In another bowl, mix together butter, sugar and lemon zest until creamy. Add eggs one by one, mixing in between. Then add lemon juice and vanilla extract, mix.
Add flour mixture and combine until just blended. The dough will be sticky and does not form into a ball, so just cover the bowl and put it in the fridge for at least an hour.
When the dough has rested long enough, preheat the oven to 350ºF.
Line 2 baking sheets with parchment (or not – I don’t line mine). Scoop about 1 tbsp of dough per cookie out of the bowl, roll into a ball in the palms of your hands, roll in powdered sugar and set on the baking sheet, about 2 inches apart. Press slightly on the dough balls to flatten them.
Bake for 10-13 minutes in the oven. If you are baking two baking sheets at the same time, rotate the baking sheets about halfway through the baking time. The cookies are done when the tops are beginning to look cracked and puffed, and the edges are slightly browned.
Remove from baking sheet and let cool on a rack. Enjoy!