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Lemon Crinkle Cookies

Deliciously soft and bright lemon crinkle cookies that crack beautifully on top and are dusted with powdered sugar, perfect for tea or snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon almond extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 1/4 cups all purpose flour
Coating Ingredients
  • 1/2 cup powdered sugar
  • 2 drops yellow gel food coloring (optional) For added color

Method
 

Preparation
  1. Preheat oven to 350°F. Prepare baking sheets with parchment paper.
  2. In the bowl of a stand mixer or an electric mixer, combine sugar and lemon zest with fingertips until sugar is thoroughly coated in lemon.
  3. Add butter and cream until light and fluffy, about 3-5 minutes.
  4. Mix in almond extract and eggs until combined, scraping sides as needed.
  5. Add salt, baking powder, baking soda, and flour, mixing until combined.
Baking
  1. Pour powdered sugar onto a large plate.
  2. Scoop 1 tablespoon portions of dough and roll into a ball; then roll in powdered sugar.
  3. Place on baking sheet, fitting about 12 per sheet.
  4. Bake for 9-11 minutes until bottoms are barely browned and cookies look matte.
  5. Cool for about 3 minutes before transferring to a cooling rack.

Notes

Store cookies in an airtight container at room temperature. They stay soft for up to 5 days. To freeze, place cooled cookies in a freezer bag; they keep for up to 3 months. Thaw at room temperature for 20-30 minutes before serving.