A new post from Maggie! I love me some lemons! In fact, I’ll peel them and eat them like oranges. I’ll have to try Maggie’s lemon cookies below. Take a look….
Summer’s coming. Time to have lemon everything. I love Chocolate Crinkle cookies, and figured someone must have changed up the crinkle with lemons. I was right. There are a ton of Crinkle Cookie recipes out there. I took the advice of Jaclyn from Cooking Classy, and tried this one.
Total. Lemon. Heaven.
These cookies are GORGEOUS. And soft. And chewy. And full of lemony lusciousness.
I am always excited when I see that extra egg yolk in a cookie recipe. It is the secret to a chewy cookie that stays chewy for the day –maybe two – that home baked cookies last. They go pretty fast at our place.
These are great to take to parties, picnics, showers, or any event that really pretty cookies that taste great will be appreciated.
You won’t able to resist eating these babies right out of the oven. Pure happiness in cookie form.
Lemon Crinkle Cookies
What you need:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 10 Tbsp butter, softened
- 1 cup + 2 Tbsp granulated sugar
- 1 Tbsp lemon zest (from about 2 medium lemons)
- 1 large egg
- 1 large egg yolk
- 1 1/2 Tbsp fresh lemon juice
- 3/4 tsp lemon extract ( I use lemon baking emulsion)
- 1/2 tsp vanilla extract
- 5 drops yellow food coloring (optional)
- 1/2 cup powdered sugar
What you do:
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 – 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.