Soft Lemon Crinkle Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1⁄2 cups all-purpose flour, measured carefully
02 -
1⁄4 teaspoon baking powder
03 -
1⁄4 teaspoon salt
04 -
1⁄8 teaspoon baking soda
05 -
1 cup granulated sugar
06 -
3⁄4 cup powdered sugar for coating
→ Wet Ingredients
07 -
1⁄2 cup butter, softened to room temperature
08 -
1 large egg
09 -
1 teaspoon pure vanilla extract
10 -
1 teaspoon lemon extract
→ Fresh Ingredients
11 -
1 fresh lemon, zested and juiced
→ Optional
12 -
Yellow food coloring, a few drops to achieve desired color
# Instructions:
01 -
Start by combining your flour, baking powder, salt, and baking soda in a medium bowl. Either sift them together or give them a good whisk to ensure they're well mixed.
02 -
Using either your stand mixer with a paddle attachment or a handheld mixer, cream together the sugar and softened butter until you get a light, fluffy mixture - this should take about 2 minutes of beating.
03 -
Into your butter mixture, add the egg, both extracts, fresh lemon juice, and zest. If you're using food coloring for extra lemony looks, now's the time to add it. Mix well, making sure to scrape down the sides of the bowl, then beat again until everything's perfectly combined.
04 -
Gently fold the flour mixture into your wet ingredients using a spatula or wooden spoon. Mix just until you don't see any more flour streaks - you want a sticky dough without overmixing.
05 -
Cover your bowl of dough and let it rest in the refrigerator for at least an hour - this is crucial for the perfect texture!
06 -
When you're ready to bake, preheat your oven to 350°F (175°C) and line your baking tray with parchment paper or a silicone mat.
07 -
Scoop your chilled dough into 1 1/2-inch rounds using a cookie scoop or spoon. Flatten each one to about 1/2 inch thickness with a glass, then roll them in powdered sugar until they're completely coated. Place them on your prepared tray.
08 -
Bake for 12-15 minutes until you see that beautiful crackled top forming, but the cookies are still soft. Let them cool on the tray for 5 minutes before moving them to a wire rack to cool completely.
# Notes:
01 -
These cookies will have a beautiful crackled appearance once baked
02 -
The dough must be chilled for the best texture and to prevent spreading
03 -
Use fresh lemon zest and juice for the brightest flavor