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Lemon Crinkle Cookies Recipe

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This recipe for Lemon Crinkle Cookies is from The Kutzner-Landis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 C. All-purpose flour
1/4 tsp. Baking powder
1/4 tsp. Salt
1/8 tsp. Baking soda
1 C. Granulated sugar
1/2 C. Butter, softened
1 Egg
1 tsp. Vanilla extract
1 tsp. Lemon extract
1 Lemon, zested and juiced
1 drop Yellow food coloring
3/4 C. Powdered sugar
Directions:
Directions:
Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
Beat sugar and butter together in a large bowl using an electric mixer, until creamy. Beat in egg, vanilla and lemon extracts, lemon zest and juice, and yellow food coloring. Scrape down sides of bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
Cover bowl and refrigerate cookie dough for 1 hour.
Preheat over to 350º F (175º C). Line a baking sheet with parchment paper or silicone baking mat.
Scoop dough using a cookie scoop or spoon into roughly 1-1/2 inch rounds. Slightly flatten cookies to 1/2-inch thickness.
Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and coat well. Remove with a fork or spoon and place onto the prepared baking sheet.
Bake in the preheated oven until cookies are no longer glossy and have a matte look, about 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
Number Of Servings:
Number Of Servings:
Makes 24 cookies
Preparation Time:
Preparation Time:
15

 

 

 

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