Clean recipe · scientificallysweet.com
Chewy Lemon Crinkle Cookies
Super chewy lemon crinkle cookies are for true lemon lovers with bold buttery lemon flavor and pretty snowy white crinkle tops.
Original recipe: scientificallysweet.com
- Yield:
- 20 servings
- Prep:
- 10 min
- Cook:
- 10 min
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Ingredients
- ½ cup (113g) unsalted butter, (softened)
- 1 cup (200g) granulated sugar
- 1 ½ tbsp lemon zest ( from 2 small lemons or 1 ½ large lemon)
- 1 large egg, (at room temperature)
- 1 large egg yolk, (at room temperature)
- 1 tbsp (15ml) freshly squeezed lemon juice
- 1 tsp (5ml) pure vanilla extract
- ¼ tsp lemon extract ((optional))
- 1 ¾ cups (250g) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup (50g) granulated sugar
- ½ cup (60g) powdered sugar
Instructions
- Combine butter, sugar and lemon zest in large bowl and beat together to "cream" the ingredients with a wide rubber spatula for 1-2 minutes until pale and fluffy. You can also use an electric hand mixer or a stand mixer fitted with the paddle attachment. TIP: you can rub the lemon zest and sugar together between your fingertips to help release the natural oils in the lemon and infuse even more lemon flavor into the cookies.
- Add egg and mix until well incorporated. Mix in egg yolk and vanilla, then mix in lemon juice.
- Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the butter mixture and fold them in gently until combined. Cover the bowl and refrigerate the dough for 2 hours.
- When you are ready to bake, preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1-oz cookie scoop to portion just over 1 oz balls of dough and roll into smooth balls. It should make exactly 20 cookies.
- Add ¼ cup granulated sugar into one bowl and place powdered sugar in another bowl. Roll the balls in the granulated sugar and then roll them in powdered sugar so they are evenly coated.
- Place dough balls onto prepared baking trays spacing them 3 inches apart. Bake for 9-11 minutes until puffed and cracked on top, and still a bit soft in the middle. Do not over-bake. Transfer baking trays to a wire rack and let cookies cool for 3 minutes on the trays. They will deflate as they cool. Transfer individual cookies to the wire rack to finish cooling and enjoy!