Chewy Lemon Crinkle Cookies
Buttery Lemon Crinkle Sugar Cookies. Delightful with tea or a cold glass of milk as a snack, dessert or even breakfast! Fresh lemony taste. Crunchy sugar coating. Scoop up the dough and freeze so you'll always be prepared when you need a little something sweet.
Equipment
- Electric mixer
- Zester
- Flexible spatula
- Baking pan
- Parchment paper
Ingredients
- 2 large lemons to yield 2 tablespoons juice plus zest
- 2 sticks butter, room temperature for a total of 1 cup
- 1 ¾ cups granulated sugar, divided
- 1 large egg
- ½ tsp vanilla extract substitute lemon extract
- 2 ¾ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup coarse sugar
Instructions
Prep the lemons
- Zest the lemons, then squeeze for the juice. You need 2 tablespoons of lemon juice plus all the zest for the recipe.
- Preheat oven to 350°. In a small bowl combine ¼ cup EACH granulated and coarse sugars.
- Line a cookie sheet with parchment paper.
- Mix together the flour, baking soda, baking powder and salt. Set aside.
- With an electric mixer, cream the butter and sugar for about 5 minutes until light and fluffy. Scrap the sides with spatula.
- Add lemon zest, lemon juice, egg and vanilla extract and mix until combined.
- Gradually blend in the dry ingredients, scrapping the sides as needed.
- Scoop up the dough to make cookie balls, and roll in sugar.
- Place on prepared cookie sheet, leaving about 5" between each cookie.
- Bake for 20-25 minutes til slightly firm to the touch and beginning to brown around the edges.
- For smaller tablespoon size cookies space 3" apart and bake for 12-14 minutes.