These soft and chewy lemon crinkle cookies are the perfect palate cleanser. Even with a coating of powdered sugar, they aren’t overly sweet thanks to plenty of lemon to balance the flavor.
Lemon Crinkle Cookies
These soft and chewy lemon crinkle cookies are the perfect palate cleanser. Even with a coating of powdered sugar, they aren't overly sweet thanks to plenty of lemon to balance the flavor.
Ingredients
- 1 cup all-purpose flour
- ¾ cup white whole-wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 ½ tablespoons grated lemon zest
- 2 tablespoons lemon juice
- ½ cup confectioners’ sugar
Instructions
- Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda and salt together in a medium bowl. Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until creamed, about 90 seconds. Add egg, lemon zest and lemon juice; beat on medium speed until combined, about 1 minute, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture, beating until combined, about 1 minute. Cover and refrigerate until slightly firmer, about 30 minutes.
- Position racks in lower and upper thirds of oven; preheat to 350°F. Line 3 rimmed baking sheets with parchment paper.
- Place confectioners’ sugar in a small bowl. Scoop the dough with a 1-tablespoon cookie scoop; roll to create a ball. Roll each ball, one at a time, in the sugar until completely covered. Gently place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Place 2 of the baking sheets on separate racks; bake until the edges of the cookies are set, about 10 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes. Repeat with the remaining sheet of cookies.
Notes
Equipment
Parchment paper
