Lemon Crinkle Cookies

🧂 Ingredients

• 1 ½ cups (3 sticks) unsalted butter

  softened
• 3 cups granulated sugar
• 4 large eggs

  room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon pure lemon oil
• 1 teaspoon salt
• 1 teaspoon baking powder
• 5 ½ cups all-purpose flour

  sifted
• Zest of one large lemon

  optional
• a few drops of yellow food coloring

  optional
• granulated sugar

  for rolling cookies
• powdered sugar

  for rolling cookies

Instructions

• 1 Preheat the oven to 350 degrees F.
• 2 In a large bowl of a stand mixer or using an electric hand mixer, cream the
  butter and add the sugar gradually.
• 3 Add the eggs one at a time, mixing only until combined. Add the vanilla extract,
  lemon oil, and lemon zest. (If adding yellow food coloring, add a few drops
  here.)
• 4 Use a rubber spatula to scrape the bottom and sides of the bowl occasionally.
• 5 Sift the flour into a bowl, add the salt and baking powder. Incorporate the
  flour mixture until combined.
• 6 Place about ½ cup of granulated sugar and powdered sugar into small bowls.
• 7 Transfer the dough into a large zip-style bag and refrigerate for 1-2 hours.
  Chill the dough for 1-2 hours, maximum. Any more and the dough will be too cold
  and won’t spread properly.
• 8 Use a cookie scoop to make even rounds, about 2-inch cookies. Roll the dough
  lightly into granulated sugar and then into powdered sugar. Transfer cookie
  dough onto half sheet pans lined with parchment paper, leaving space in between
  for them to spread a little (12 cookies will fit on a half sheet pan)
• 9 Bake in a preheated 350-degree F oven for about 15-18 minutes. Rotate the sheet
  pans about half way through the baking process. Let cool completely before
  removing from the baking pans.

Nutrition Info