Lemon Crinkle Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoons baking powder
teaspoon baking soda
teaspoon salt
cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
cup powdered sugar for rolling
Directions:
Preheat the Oven: Preheat your oven to 350F 175C and line baking sheets with parchment paper for easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy.
Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully combined. Add the lemon zest, fresh lemon juice, and vanilla extract, mixing until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix just until combined to form a soft dough.
Chill the Dough: Cover the dough and chill in the refrigerator for 30 minutes to make it easier to handle.
Shape the Cookies: Roll the chilled dough into 1-inch balls. Roll each ball generously in powdered sugar to coat.
Arrange on Baking Sheets: Place the powdered sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 810 minutes, or until the edges are set and the centers remain slightly soft. Avoid overbaking for the perfect chewy texture.
Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy their bright, zesty flavor!
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 55 minutes including chilling
Kcal: 120 kcal per cookie Servings: 24 cookies
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