Lemon Crinkle Cookies

Ingredients

• 2 1/3 cups all-purpose flour ((stir, spoon & level))
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter ((1 stick) room temperature)
• 1 1/4 cups granulated sugar
• 1 Tbsp lemon zest (about 2 lemons)
• 2 large eggs (room temperature)
• 1/4 cup lemon juice (about 2 lemons)
• yellow food coloring (optional)
• 1/4 cup granulated sugar
• 1/2 cup powdered sugar

Instructions

1. 1

   Preheat the oven to 350 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper. Set aside.

2. 2

   Whisk together the flour, baking powder, and salt in a bowl. Set aside.

3. 3

   Using a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together until combined.

4. 4

   Add the eggs, one at a time, mixing well after each addition. Add the lemon juice and a drop or two of yellow food coloring (optional). Mix to combine.

5. 5

   Add the flour mixture, and mix on low speed until combined. The dough will be thick and slightly sticky. (NOTE: If the dough seems especially wet and sticky, your butter may have been too soft. Simply chill the dough until it’s firm enough to scoop; about 30 minutes.)

6. 6

   Place the granulated sugar and powdered sugar for coating the dough in two separate small bowls. Use a medium cookie scoop (#40 scoop; about 1.5 Tablespoons) to spoon the cookie dough into a ball. (A trigger scoop is recommended due to the stickiness of the dough.)

7. 7

   Drop the dough into the granulated sugar. Roll it around and shake off any excess. (This helps make the dough more manageable.) Next, generously coat the dough with powdered sugar. Place the cookies several inches apart on the prepared baking sheets.

8. 8

   Bake at 350℉ for 9-11 minutes, until cookies are puffy and the edges are firm to the touch. The center of the cracks will be almost matte (just slightly wet/shiny still). Cool for several minutes on the pan, then transfer cookies to a wire rack to cool completely.