Directions: |
Directions:1. Preheat oven: 350º Prepare cookie sheets
2. In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
3. In the mixer: cream the butter and sugar together until light and fluffy (approximately 2-3 minutes).
Beat in vanilla, egg, lemon juice, and lemon zest.
4. Reduce mixer to low;gradually add flour mixture. Add the food coloring, if using. Mix until 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.
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. Roll 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 to baking time. |
This recipe for Lemon Crinkle Cookies is from