Pillowy, citrusy Lemon Crinkle Cookies strike a perfect balance! This drop cookie recipe is lemony and fabulous for sharing for holidays, birthdays or any occasion.
0 Cream [wprm-ingredient text="½ cup unsalted butter" uid="0"] and [wprm-ingredient text="1 ¼ cup granulated sugar" uid="1"] together until light yellow using a hand mixer or a stand mixer in a large bowl. This will take a few minutes.
1 Measure in [wprm-ingredient text="2 eggs" uid="2"], [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="3"], [wprm-ingredient text="1 teaspoon pure lemon extract" uid="4"] and [wprm-ingredient text="2 tablespoons lemon zest" uid="5"]. Mix until incorporated and fragrant.
2 Next, blend [wprm-ingredient text="2 ¾ cups all-purpose flour" uid="6"], [wprm-ingredient text="2 teaspoons baking powder" uid="7"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="8"] with the wet ingredients.
3 Once incorporated, measure [wprm-ingredient text="3 tablespoons freshly squeezed lemon juice" uid="9"] and [wprm-ingredient text="1 tablespoon milk" uid="10"] into the batter and stir, until just combined.
4 Cover the bowl with plastic wrap, and chill in refrigerator for at least an hour.
5 Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.
6 Scoop the cookies into 1-tablespoon dough balls with a cookie scoop.
7 Use your hands to round out the cookie dough, then roll in [wprm-ingredient text="1 cup powdered sugar" uid="11"] until coated.
8 Transfer to the prepared baking sheet.
9 Bake for 15 minutes (or until cookies are set) in the preheated oven.
10 Cool on a wire cooling rack and then enjoy!
