Lemon Crinkle Cookies

🥘 Ingredients

• baking powder
  1/2 teaspoon
• baking soda
  1/4 teaspoon
• butter (cold and cut into cubes)
  1/2 cup
• egg (room temperature)
  1
• flour (all-purpose)
  1 1/2 cups
• lemon juice (fresh, juice from 2 small lemons, approximately, strained)
  2 tablespoons
• lemon zest (zest from 2 small lemons, approximately)
  1 tablespoon
• powdered sugar
  1/4 cup
• salt (kosher)
  1/2 teaspoon
• sugar (granulated)
  1 cup
• vanilla
  1/2 teaspoon

🍳 Cookware

• bowl
• stand mixer
• baking sheet
• cooling rack

1. 1

   Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats and set aside
2. 2

   Prepare cookie batter: In the bowl of a stand mixer , cream together the butter and sugar until light and fluffy, about ⏱️ 2-3 minutes . Mix in vanilla , egg , lemon zest , and lemon juice . Scrape sides of the bowl and mix again until well incorporated. With mixer off, add in flour , salt , baking powder , and baking soda and stir until just combined. Scrape sides of bowl and stir again briefly. Pour powdered sugar onto a plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough

   butter: 1/2 cup (cold and cut into cubes), sugar: 1 cup (granulated), vanilla: 1/2 teaspoon, egg: 1 (room temperature), lemon zest: 1 tablespoon (zest from 2 small lemons, approximately), lemon juice: 2 tablespoons (fresh, juice from 2 small lemons, approximately, strained), flour: 1 1/2 cups (all-purpose), salt: 1/2 teaspoon (kosher), baking powder: 1/2 teaspoon, baking soda: 1/4 teaspoon, powdered sugar: 1/4 cup
3. 3

   Bake cookies: Bake for ⏱️ 9-11 minutes or until cookies are just turning golden brown on the edges and the tops look cracked and crinkly. Remove cookies from the oven and cool on trays for ⏱️ 10 minutes before transferring to cooling rack
4. 📝

   Servings: 26 cookies