Lemon Crinkle Cookies

Ingredients

• 1/2 cup unsalted butter (softened (115 grams; 1 stick))
• 3/4 cup granulated sugar ((150 grams))
• 1 large egg (at room temperature)
• 2 tablespoons fresh lemon juice ((30 ml))
• 1 tablespoon lightly packed lemon zest
• 1 teaspoon lemon extract
• 2 to 3 drops yellow food coloring (optional)
• 1 3/4 cups all-purpose flour (spooned and leveled (220 grams))
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar ((40 grams))
• 1/2 cup powdered sugar ((60 grams))

Instructions

1. 1

   To make the lemon cookies: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.

2. 2

   Mix in the lemon juice, lemon zest, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

3. 3

   ​​In a separate large mixing bowl, whisk together the flour, baking powder, and salt.

4. 4

   Add the dry ingredients to the wet ingredients and mix until just combined.

5. 5

   Cover tightly and transfer to the refrigerator to chill for at least 1 hour.

6. 6

   Once the cookie dough is almost chilled, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

7. 7

   For the powdered sugar coating: Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough into balls. Roll each ball of cookie dough in the granulated sugar, then roll generously in the powdered sugar, and place onto the prepared baking sheets.

8. 8

   Bake for 11 to 13 minutes, or until the tops of the cookies are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.