Lemon Crinkle Cookies

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Preparation time: 1 hour 15 minutes
Bake time: 14 minutes
Total time: 1 hour 30 minutes
Yield: 1.5 dozen cookies

Ingredients:
  • 1 1/2 cup all purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 large egg, room temperature
  • 1 1/2 Tbsp. fresh lemon juice
  • zest of one lemon
  • 4 drops yellow food coloring, if desired
  • 1/2 cup powdered sugar
Directions:
  1. In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
  2. In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, lemon juice and lemon zest. Scrape down the sides of the bowl with a spatula as necessary.
  3. Reduce mixer speed to low and gradually add flour mixture. Add the food coloring, if using. Mix until just combined. Cover bowl and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
  4. When you are ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  5. Pour the powdered sugar onto a large plate. Using a large cookie scoop, scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Ross the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill dough you are not using.
  6. Bake cookies for 13-14 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days. Baked cookies freeze well,  up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes baking time.
*Recipe from Brianna Christensen

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