Lemon Crinkle Cookies

Ingredients

• 2 1/4 cup all-purpose flour
• 1/2 cup powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter (softened to 65 to 67ºF (18 to 20ºC))
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 1 tablespoon lemon zest
• 2 large eggs
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Instructions

1. 1

   Preheat the Oven – Set the rack to the middle position. Preheat to 350ºF (177ºC). Line two baking sheets with parchment paper.

2. 2

   Mix the Dry Ingredients – In a medium bowl, whisk together the flour, ½ cup of powdered sugar, baking powder, and salt.

3. 3

   Cream the Butter and Sugar – In a stand mixer or hand mixer fitted with the paddle attachment, add the butter, ¾ cup of granulated sugar, brown sugar, and lemon zest. Mix on medium speed (setting 5) until light and fluffy, about 2 minutes. Scrape down the sides and paddle.

4. 4

   Add the Eggs – Add the eggs, one at a time, mixing on medium-low speed (setting 4), for about 30 seconds each. Gradually mix in the lemon juice, mixing for about 15 seconds. Mix in the vanilla extract for 15 seconds.

5. 5

   Make the Dough – Gradually add the flour mixture in four additions. Mix on low speed until just combined. Let the dough sit for 10 minutes to thicken. The dough will feel slightly sticky and soft.

6. 6

   Coat and Roll the Dough – Add ½ cup granulated sugar into a shallow dish. Add ½ cup powdered sugar into a separate shallow dish. Portion out 2 tablespoons (1 ounce, 32 grams) of dough, then roll into a ball. Roll each ball in granulated sugar, then transfer to the powdered sugar bowl and roll to coat. Repeat with the remaining dough.

7. 7

   Bake – Evenly space the dough balls on the prepared baking sheets, at least 2 inches apart. About 12 cookies per sheet pan. Bake one sheet at a time until puffed in the center and the edges set, about 12 to 14 minutes. Rotate the pan halfway through.

8. 8

   Cool – Leave the cookies on the sheet pan for 5 minutes, then transfer them to a wire rack. Cool completely before serving.