Lemon Crinkle Cookies
Ingredients:
1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoons baking soda
1/2 cup unsalted butter, softened
1/2 cup packed brown Sugar
1/2 cup sugar
½ teaspoon vanilla Extract
1 egg
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup confectioners sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoons baking soda
1/2 cup unsalted butter, softened
1/2 cup packed brown Sugar
1/2 cup sugar
½ teaspoon vanilla Extract
1 egg
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup confectioners sugar
Procedures:
Preheat oven to 350°F. Line a couple sheet pans with parchment paper.
Combine flour, salt, baking powder and baking soda in a medium bowl and whisk for at least 20 seconds. Set aside.
In another bowl, beat together butter and sugars using an electric mixer until light and fluffy. Add in the vanilla extract, egg, lemon zest, lemon juice and mix until well combined. Scrape down the sides of the bowl and mix again to make sure everything is incorporated.
Stir in the flour mixture until just combined, making sure to scrape the bottom of the bowl to get all of the flour.
Sift the confectioners sugar onto a large plate. Form the dough into 1 inch sized balls (use a cookie scoop to make uniformly-sized balls). Roll the balls in the confectioners sugar then place 2 inches apart on the lined sheet pans.
Bake for 9-11 minutes or until the bottoms of the cookies just begin to turn light golden while the tops of the cookies are no longer shiny or wet-looking. Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to finish cooling.
Store Lemon Crinkle Cookies in an air-tight container.
