Lemon Crinkle Cookies
These lemon crinkle cookies are a great balance of sweet, bright lemon flavor without being tart - the perfect lemon cookie.
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1½ cups sugar
- 3 large eggs
- 1 Tablespoon lemon zest
- 2 Tablespoons fresh squeezed lemon juice
- yellow food coloring
- 1 cup powdered sugar for rolling
Instructions
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar.
- Mix eggs, zest, and lemon juice into butter and sugar.
- Gradually stir dry ingredients in.
- Stir food coloring in a drop or two at a time, until you reach the desired brightness of yellow.
- Chill dough for a minimum of 1 hour. Can be chilled overnight.
- When ready to bake cookies, preheat oven to 350℉ and line baking sheet with parchment paper.
- Roll dough into tablespoon sized balls then roll in powdered sugar until fully covered. Place on prepared baking sheet, 3 inches apart. Bake 10 minutes.
- Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.