I’m a complete devotee of anything Lemon. I love lemonade, lemon tarts, lemon curd, the more lemon the better! So earlier this week when I saw a bag of lemons on sale for 30% off I snatched it up and knew that I was going to enjoy my bakes even more this week.
As much as I do love lemon I wanted to do something new with them. I’ve made lemon tarts, lemon pavolva, lemon cakes and loafs and of course lemon poppyseed muffins. A quick browse through Pinterest and I came across some of these beautiful Lemon Crinkle Cookies and I was sold.
These are suprisingly easy to make and have nice richness mixed with some tartness from the lemon. The only note I’ll make is to make sure you chill the dough for at least an hour if not more and to give room for the cookies to spread in the oven!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- powdered sugar for coating
In a medium bowl, mix together the flour, baking soda and salt and set aside.
In a large bowl using a handmixer or whisk, mix the melted butter in the sugar until smooth and fluffy. Add in the egg and egg yolk, vanilla, and lemon juice, zest, and extract. Stir in dry ingredients, mixing until a dough forms. It will be very soft. Refrigerate for at least an hour, preferably 2.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Fill a shallow dish with powdered sugar.
Using an ice-cream scoop roll the dough into small balls. Roll each one in the powdered sugar. Place the balls on the baking sheet 2 inches apart. Bake for 10 to 12 minutes or until the edges are slightly browning. Let cool for 10 minutes before removing from the tray.