Description
Make a batch of these pillowy soft lemon crinkle cookies in 30 minutes or less with just a bowl and a whisk. They bake up moist and buttery with loads of fresh lemon flavor that melts in your mouth. Betcha can’t have just one!
Ingredients
Units
Scale
- 7 tablespoons unsalted butter, melted and cooled for 10 minutes
- 3/4 cup plus two tablespoons (175 g) granulated sugar
- 1 heaping tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 large egg, plus one egg yolk, room temperature
- 2 tablespoons fresh lemon juice
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
For rolling
- 1/4 cup (50 g) granulated sugar
- 3/4 cup (90 g) powdered sugar, sifted
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Add the granulated sugar and lemon zest to a medium bowl. Use your hands to massage the zest into the sugar for about 30 seconds. This helps to release the oils from the zest into the sugar, giving you a more pronounced lemon flavor in the cookie once baked.
- Add the melted butter, lemon extract and vanilla extract. Whisk to combine well.
- Add the egg, followed by the egg yolk, mixing to combine between each addition.
- Add the lemon juice and whisk to incorporate.
- In a separate bowl, sift together the flour, baking powder, cornstarch and salt. Add the dry ingredients to the wet ingredients in two additions. Fold the dough together using a spatula, being careful not to over mix. Stop when a few streaks of flour remain.
- Place the remaining granulated sugar and powdered sugar in separate bowls. Portion out the dough into 1 to 1.2 ounce balls and roll each ball first in the granulated sugar followed by the powdered sugar. Be sure to coat all sides of the cookie dough ball generously.
- Place the cookie dough balls on the prepared cookie sheet, spacing them about 2 inches apart. Bake for 9 to 11 minutes or until the cookies are puffy and set in the center. Do not over bake or the cookies will be dry.
- Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Store tightly covered at room temperature for up to 3 days.
May be frozen.