Lemon Crinkle Cookies
- 1-1/4 cup All-purpose Flour
- 1/2 teaspoons Baking Powder
- 1/8 teaspoons Fine Sea Salt
- 6 Tablespoons Unsalted Butter, Softened To Room Temperature
- 1 cup Granulated Sugar
- 2 Large Eggs
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- 1 teaspoon Lemon Extract
- 1 teaspoon Vanilla Extract
- 1 cup Confectioners Sugar
- Preheat oven to 350u0b0F and line 2 large baking sheets with silicone baking mats, parchment paper, or spray generously with nonstick spray (these cookies will stick if you don't).
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer with paddle attachment fixed, cream together butter and granulated sugar until smooth. Add each egg, one at a time, mixing after each addition. Add the lemon juice, lemon zest, lemon extract and vanilla extract. Mix to incorporate.
- Gently fold the flour mixture into the wet ingredients, just until no dry ingredients remain. Be careful not to over-mix. Cover the bowl and place in the fridge to harden slightly, about 30 minutes.
- Add the confectioner's sugar to a shallow bowl.
- Remove the dough from the fridge, and with a cookie scoop, drop tablespoon-sized dollops of dough into the bowl with the confectioner's sugar. Roll the dough into balls in the confectioner's sugar until completely coated. Place on the prepared cookie sheets.
- Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look.
- If you wish for a crispier cookie, leave in the oven for 2-3 more minutes.
- Remove from heat and let cool on the baking sheets for 2-3 minutes before you transfer to a wire rack to cool the rest of the way. Dust with additional confectioners sugar if you wish.
- Store in an airtight container for about a week. Enjoy!
allpurpose, baking powder, salt, unsalted butter, sugar, eggs, lemon juice, lemon zest, lemon, vanilla, confectioners sugar
Taken from tastykitchen.com/recipes/desserts/lemon-crinkle-cookies-2/ (may not work)