Lemon Crinkle Cookies
Delightfully light and soft cookies with a burst of citrus flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup Butter (softened) Use room-temperature butter for easier creaming.
- 2 cups Granulated Sugar
- 4 large Eggs
- 4 tablespoons Lemon Juice
- 4 tablespoons Lemon Zest
Dry Ingredients
- 4 teaspoons Baking Powder Make sure it's fresh for best rise.
- 4.5 cups All-Purpose Flour Use the spoon and level method for accuracy.
- 1/2-1 cup Powdered Sugar For rolling the cookie dough.
Coloring
- Wilton Color Right Food Coloring – Pink, Blue, Yellow Optional for coloring the dough.
Instructions
Preparation
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition until the mixture is smooth and slightly increased in volume.
- Pour in the lemon juice and lemon zest, mixing until well combined.
Mixing Dry Ingredients
- In a separate bowl, combine baking powder and all-purpose flour.
- Gradually add the dry ingredients to the wet mixture while mixing at low speed until thickened.
- If desired, gently mix in food coloring until uniform.
Chilling Dough
- Refrigerate the dough for at least 30 minutes to an hour.
Baking
- Preheat your oven.
- Scoop cookie dough balls and roll in powdered sugar until well coated.
- Arrange the dough balls on a lined baking sheet, slightly pressing them down.
- Bake until edges are lightly golden but centers are still soft.
- Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
These cookies can be served at breakfast, as a snack, or dessert. Store in an airtight container for up to a week.