Lemon Crinkle Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
7 tablespoons unsalted butter, melted and cooled
02 -
¾ cup plus 2 tablespoons (175g) granulated sugar
03 -
1 heaping tablespoon lemon zest (about 2 lemons)
04 -
1 teaspoon lemon extract
05 -
½ teaspoon vanilla extract
06 -
1 large egg plus 1 egg yolk, room temperature
07 -
2 tablespoons fresh lemon juice
08 -
2 cups (250g) all-purpose flour, spooned and leveled
09 -
1 teaspoon baking powder
10 -
1 teaspoon cornstarch
11 -
½ teaspoon salt
→ For Rolling
12 -
¼ cup (50g) granulated sugar
13 -
¾ cup (90g) powdered sugar, sifted
# Instructions:
01 -
Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 -
Massage lemon zest into sugar for 30 seconds to release oils.
03 -
Add melted butter and extracts to lemon sugar. Whisk in eggs one at a time, then lemon juice.
04 -
Sift together flour, baking powder, cornstarch, and salt. Fold into wet ingredients in two additions until just combined.
05 -
Roll 1-1.2 oz dough balls first in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets.
06 -
Bake 9-11 minutes until puffy and set but not overbaked. Cool on sheet 10 minutes before transferring to rack.
# Notes:
01 -
Stores up to 3 days at room temperature
02 -
Can be frozen
03 -
Don't overbake to maintain softness