Lemon Crinkle Cookies Recipes

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, shortening, egg, and lemon zest together in a bowl until creamy. Stir in flour, baking soda, cream of tartar, ginger, and salt until dough comes together.
• Pour white sugar onto a plate. Roll dough into 1-inch balls; dip 1 side in white sugar. Arrange balls, sugared-side up, on 2 baking sheets.
• Bake in the preheated oven until edges are pale golden and tops look dry, 10 to 12 minutes.

Steps:

• Combine cake mix, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
• Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

Steps:

• Cream shortening and brown sugar until fluffy; add egg and lemon rind, beating well.
• Combine flour, baking soda, cream of tartar, ginger, and salt; stir into creamed mixture.
• Roll dough into 1-inch balls; roll each in sugar.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 350 degrees for 10-12 minutes.

Steps:

• Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
• Cover bowl and refrigerate cookie dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
• Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
• Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.