You need only two words to describe these tender, cake-like cookies.
Have I ever told you how much I adore lemons…?? Love, love, love ’em! They’re one of my favourite ingredients, especially in dessert, and I would choose a lemon dessert over a chocolate one. Really.
Why, I wonder… are lemon desserts so hard to find? Do more people feel the same way that I do? Do I need to open up a cute little place where people can come for their fill of fab-u-lous and dee-lish lemon treats…? I’ll gather the recipes. Let me know what you think.
In the meantime…
These are FANTASTIC!
These easy to make beauties now make my top 5 cookie list!!
Part cookie and reminiscent of cake, they’re totally adorable with a perfectly balanced taste of sweetness and tart lemon. I also think these would be perfect, made a little bigger, for Strawberry Shortcake. Absolutely perfect!
Lemon Crinkle Cookies
Easy to make and full of bright lemon flavour, these pretty, cake-like cookies are sure to be a hit!
- 9 oz (about 1 3/4 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 teaspoons lemon zest (from about 3 lemons)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 large eggs , at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1/2 cup confectioner sugar , sifted
Preheat oven to 350°F.
Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant.
Add the butter to the bowl, and beat the sugar/butter mixture on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract and the lemon extract.
With the mixer on low speed, gradually add the dry ingredients, mixing until they are just incorporated.
Add the confectioners' sugar to a wide, shallow bowl (I like to use a pie plate.)
Using a small cookie scoop (or teaspoon) portion the dough into balls and roll so they are uniform, then drop them in the confectioners' sugar and toss to coat.
Transfer to the prepared baking sheets, placing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies have puffed and their surfaces have cracked (they’ll still be fairly light in colour.)
Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.
Store in an airtight container at room temperature.
*Use Meyer lemons if you can find them!
**Decorating with more icing sugar, as I did, is never a bad thing.