Lemon Crinkle Cookie
Sweet and full of bright lemon flavors with lemon extract, fresh lemon juice, and fresh lemon zest, these Lemon Crinkle Cookies are also coated in powdered sugar for that crinkle cookie effect. These lemon sugar cookies are the perfect dessert or sweet treat for lemon lovers everywhere!
Servings: 24
Ingredients
- ½ cup Butter Softened
- 1 cup Granulated Sugar 200g
- 1 Egg Large
- 1 teaspoon Lemon Extract
- 1 tablespoon Lemon Zest
- 1 tablespoon Lemon Juice
- 2 cups All Purpose Flour 240g
- ½ teaspoon Baking Soda
- 1 cup Powdered Sugar
Instructions
- In a large bowl cream together softened Butter with Granulated Sugar until light and fluffy. The mixture will turn pale yellow in color. Scrape the sides of the bowl to include all ingredients.
- Add the Egg, Lemon Extract, Lemon Juice, and Lemon Zest and cream together.
- Gradually add All Purpose Flower and Baking Soda to the butter mixture and mix to combine.
- For a more bold yellow color add a drop or two of Yellow Food Gel (optional)
- Cover cookie dough with plastic wrap and place in refrigerator for at least 3 hours.
- Preheat oven to 350F Degrees and prepare baking sheets with parchment paper
- Using a medium size #50 cookie scoop, scoop cookie dough and roll dough in a heavy layer of powdered sugar.
- Place cookie dough on a baking sheet 2 inches apart.
- Bake at 350 F for 7-9 minutes or until edges are set and the center is no longer glossy. Cookies will flatten during baking and make a crinkle look with powdered sugar.
- Remove from oven and allow cookies to cool on a hot baking sheet for 5 minutes before moving to a wire rack to cool completely.
Notes
For the perfect Crinkle Crackle: For best results, chill the cookie dough for 3 hours before making cookie dough balls. Dough that is properly chilled won't absorb the powdered sugar when baking. If cookie dough is too warm or soft, the dough will flatten quickly while baking and the powdered sugar will be absorbed without creating the classic crinkle look.
- Store: Store lemon cookies in a single layer in an airtight container at room temperature for up to a week. Cookies are best if enjoyed within 2-3 days.
- Freezer: These cookies can be stored in a freezer-safe container and frozen for up to 3 months. Place parchment paper between each cookie or wrap them individually in plastic wrap to prevent them from sticking together when frozen.
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