Lemon crinkle cookies
Cookie Season is here!!! It makes me so happy because it truly is such a great time to just slow down a bit and spend some time baking in my kitchen…usually to gift to someone I love.
Lemon crinkle cookies are soooo delish. The lemon flavor is not overwhelming…it’s subtle. But it’s just so good and for some reason powdered sugar just always makes me happy. Let’s get baking!
xo, km
THE DISH:
Lemon crinkle cookies | about 30 cookies
THE STUFF:
2 cups AP flour
2 teaspoons baking soda
1/2 teaspoon Kosher salt
1/2 cup unsalted butter at room temperature
1 cup sugar
3 large eggs
Juice and zest of 2 lemons
1 teaspoon vanilla
1 cup powdered sugar
THE HOW-TO:
In a bowl, whisk together the flour, baking soda and salt. Set aside.
In a standup mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the lemon zest and juice and the vanilla. Add the flour mixture and stir until completely combined. Transfer to the refrigerator for at least 2 hours and up to 24 hours.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Put the powdered sugar in a bowl. The dough is going to be very sticky. Either wash your hands once in a while or dust your hands with powdered sugar to prevent sticking.
Using heaping tablespoons, form dough into balls and then roll generously in the powdered sugar. Place balls, 2 inches apart, on the prepared baking sheet. Using the back of a small spoon, push down on each cookie and then top each with a bit more powdered sugar.
Bake until cookies are just barely beginning to brown on outer edges, about 12-13 minutes. Let cool for 2 minutes and then transfer to a wire cooling rack to cook completely.