First of all… let us all take a moment to appreciate that picture! I wish I could take credit for it but a sweet Facebook follower actually posted that to say how delicious these lemon cookies turned out!
These are my mom’s favorite cookie so of course I HAD to name them Nana’s Lemon Crinkle Cookies for my farmstand! They are perfectly sweet and zesty AND if you double the batch, you can just use the entire lemon (less waste!)
Lemon Crinkle Cookies
the perfect amount of sweet and tart! This is the cookie that spring and summer parties are made of.
Ingredients
Equipment
Method
- cream together the soft butter and sugar until no longer grainy (3-5 minutes)
- while the butter and sugar are creaming zest and juice your lemon
- add the vanilla extract, egg, lemon juice, lemon zest, and lemon emulsion and mix until fully incorporated
- add in your dry ingredients and mix just until there is no longer white visible (overmixing the flour leads to a dense cookie)
- portion out your dough- I use a 2TBS scoop to do this
if you want to add in coloring for a more yellow cookie add it to the butter first, the fats help the color be more vibrant! and adding it now will also help it more evenly distribute
I had someone teach me that adding the zest first to the sugar will help release even more lemon flavor! this would be done before creaming the butter into it!
rolling
- place your powdered sugar in one container (a bowl is fine!) and the granulated sugar in a separate container
- roll each dough ball first in granulated sugar and second in powdered sugar
- I like to refrigerate my dough overnight. i do this after it has been rolled in the sugars. if you do not want to refrigerate it that is fine just note they may spread a bit more!
rolling in granulated sugar first helps the powdered sugar not absorb into the dough so you get a better crinkle effect!
baking
- place your cookie dough balls on a parchment lined baking sheet and bake at 325 for about 13 minutes until the edges just start to get some color
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