The Best Lemon Crinkle Cookies
These lemon crinkle cookies are amazing. They have the perfect refreshing lemon tang and sweetness. Soft and delectable. Covered in powdered sugar.
Yes, I know…it is currently the middle of Winter. We are currently in a snow/ice storm as I write. Which is why I thought it would be a perfect time to post a recipe that has the taste of spring and summer.
I can’t help it. It always happens right around this time every year, spring fever hits. I am craving the beautiful warm spring weather, and that delicious scent of fresh air that spring has to offer.
Lemons have a lot of love to offer. You can put them in your water, use them when you cook, bake, clean. They are fabulous! The refreshing citrus taste reminds me of a hot summer day, sipping on lemonade. Or ice cold lemon water. Yum.
These lemon crinkle cookies are probably the best I have ever had. This was my first time making lemon crinkle cookies. I’ve made chocolate crinkle cookies once. They were ok. Not as good as these guys!
No to mention how adorable they are. I love the crinkle look they get, just by rolling them in powdered sugar.
If you are currently suffering from spring fever…make these! And when you try your first bite, close your eyes and pretend it’s beautiful spring day!
This recipe is quite simple for ingredients. You will need all purpose flour, white sugar, butter, lemon extract, vanilla extract, lemons for lemon juice and zest, baking soda, and eggs. That’s it!
Just like any cookie or baked good recipe, you want to mix together your dry ingredients first. Then add the wet ingredients…
Mix in your egg, egg yolk, melted butter, extracts and lemon juice.
Add your lemon zest and mix until well combined.
I do need to point out at how amazing this doughs consistency was. It was so smooth!
This recipe does require some chill time. You need to chill your dough for 3-4 hours in your fridge before baking them. This prevents your cookies from being too flat.
Wrap your dough up in plastic wrap and let chill for a few hours.
After 3-4 hours is up, set up your baking sheet and powdered sugar to coat the cookies.
Unwrap your dough, and you will see what I mean by how smooth the consistency is!
Roll your dough into 1 inch balls, coat them in powdered sugar and place on a lined non stick baking sheet about 2 inches apart.
I loved baking these cookies. They are so easy to make, and the “crinkle” result after they were down baking is pretty cool!
These guys keep well stored in an air tight container…if there are any left overs. They went pretty fast in my house, and its only me and my husband, Oops!
Enjoy!!! Think Spring!
The Best Lemon Crinkle Cookies
Ingredients
- 2 Cups All Purpose Flour
- 1/2 TSP Baking Soda
- 1/4 TSP Salt
- 1/2 Cup Unsalted Butter, melted and cooled
- 1 Cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 2 TBSP Freshly Squeezed Lemon Juice
- 1 TBSP Grated Lemon Zest
- 1 TSP Pure Vanilla Extract
- 1 TSP Lemon Extract
- Powdered Sugar For Coating
Instructions
- Mix together your flour, baking soda salt and sugar.
- Add in your melted butter, egg, egg yolk, lemon juice, vanilla extract and lemon extract. Mix until well combined.
- Add your lemon zest. Mix until well combined.
- Transfer your dough onto plastic wrap, and wrap up. Chill in fridge for 3-4 hours.
- When dough is done chilling, preheat oven to 325 degrees.
- Roll dough into 1 inch balls, roll in powdered sugar to coat completely. Place balls on lined baking sheet 2 inches apart.
- Bake for 10-12 minutes. The cookies are done when they don't jiggle in the middle. Let cool completely.
- Enjoy!!!
Notes
