Lemon Crinkle cookies
Tip: the more powdered sugar the better :p
Ingredients
- 1½ cups of all purpose flour
- ½ tsp of baking powder
- pinch of salt
- 1 egg
- 1 stick of butter, softened
- 1 cup of granulated sugar
- 2 tbsp of fresh lemon juice
- zest of 1 lemon
- 4 drops of yellow food coloring
- ½ of powdered sugar for dredging (roll it in before cooking)
Instructions
- Preheat your oven to 350 F or 177 C.
- Put the all purpose flour, baking powder, and salt in a mixing bowl(sift). Whisk well and set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add in the egg, lemon juice, lemon zest, and food coloring. Beat until well combined.
- Add the flour mixture, half at a time, to the wet mixture. Beat until well combined.
- Cover the bowl and place it in the fridge for at least one hour.–Important, don’t forget!!
- After an hour, using an ice cream scoop or spoon or a cookie scoop, scoop out about a heaping tablespoon of the mixture. Place it in the palm of you hand and roll it into a ball. Put it in the icing sugar and roll it around until it is completely coated.
- Set it on a baking sheet lined with some parchment paper or a baking mat.
- Repeat this process for the remaining batter.
- Put the cookies in the oven and bake them for 12 to 14 minutes.
- Remove them from the oven and put them on a wire rack to cool.
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