Lemon Crinkle Cookies from Scratch
Bright, fresh Lemon Crinkle Cookies have been a favorite cookie for as long as I can remember. They’re light, lemony sweet cookies that keep well for several days.
This is a simple made-from-scratch recipe and that only requires an hour of chilling time, so they can be made quickly whenever the cravings hit.
Lemon is one of my favorite flavors, especially during the winter when other fruits are in short supply.
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 2 Tablespoons lemon juice
- 3/4 teaspoon lemon extract
- 2¼ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- yellow food coloring (OPTIONAL)
- ¾ cup powdered sugar to roll dough
Instructions
1.Cream together the butter and sugar until light and fluffy. Beat in eggs, lemon juice and lemon extract.
2.Whisk together the flour, baking powder and salt until combined. Add dry ingredients to the wet and stir until well mixed. Add yellow food coloring if desired. Chill the dough for at least one hour or up to several days.
3.Preheat oven to 350 F. Roll the dough into 1 inch balls and roll in the powdered sugar until thickly coated and place on a baking sheet.
4.Bake at 350 F for 12-14 minutes or until lightly browned on the edges. Cool on the sheet for several minutes before removing to wire rack to cool completely. Store tightly covered for several days or freeze for several weeks.
Notes
I like to add a bit of lemon extract as well in addition to the fresh lemon juice in order to boost that awesome lemon flavor.
