Is it possible to have a crinkle cookie obsession? This time around, I am here to share a citrusy version: Lemon Crinkle Cookies!
My mom absolutely loves all things citrus, so I try to create new lemon treats for her each Mother’s Day.
These Lemon Crinkle Cookies pack a lemony punch, balanced nicely with the sweetness of the powdered sugar.
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 2 large eggs, at room temperature
- the juice and zest of one lemon
- 1 teaspoon almond extract (can substitute vanilla extract)
- 2 teaspoons lemon extract
- 4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon salt
- 2 cups confectioner’s sugar
Combine the butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes.
Add in the eggs one at a time on low speed, scraping down the sides of the bowl after adding each egg. Stir in the lemon zest and lemon juice. follow with the almond extract and lemon extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the wet ingredients little by little, stirring to combine.
Once combined, cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. (If adding to your fridge overnight, remove the bowl fro your fridge about 30 minutes prior to when you’d like to bake the bookies the next day.)
When ready to bake, preheat your oven to 325 degrees F. Add a silicone baking mat (paid link) to your baking sheet.
Add the confectioner’s sugar to a shallow bowl. Scoop out some of the confectioner’s sugar into a dusting wand (paid link) and twist to close.
Using a medium cookie scoop (paid link), scoop the dough into 1 1/2 tablespoon scoops and roll into balls.
Add the dough ball of the bowl of confectioner’s sugar and roll until coated all over — do your best to make it so you can’t see any of the dough peeking through.
Add the coated ball to your prepared baking sheet and repeat with the remaining dough. Place the rolled balls at least 2 inches apart on the prepared cookie sheet.
Tap the dusting wang over each dough ball, generously covering the cookies in more confectioner’s sugar.
Add the cookie sheet to your prepared oven and bake until the cookies are set and the surface has cracked, about 12 to 15 minutes.
Let cool completely on the baking sheet. Repeat with your remaining dough.
Actually, I kind of dare you to not sneak a cookie while they are cooling. These little clouds of lemon are absolutely delicious!
If you’re as lemon-obsessed as my mom, might I suggest making lemon crinkle cookie sandwiches by spreading some lemon curd in between two cookies?
However you enjoy them, it’s difficult to not have multiple cookies at a time!
What do you think?