Lemon Crinkle Cookies

Step 1

In a large bowl, whisk together the sugar, lemon zest, and salt. For extra flavor, rub the sugar and zest together with your fingers until the mixture feels like wet sand. Whisk in the melted butter, eggs, lemon juice, and vanilla until well combined.

Step 2

In a small bowl whisk together the flour and baking soda. Fold the flour mixture into the sugar mixture until well combined. Cover and refrigerate for at least 4 hours or up to 12 hours.

Step 3

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Step 4

Add the confectioners’ sugar to a small bowl and set it aside.

Step 5

Scoop 12 balls of the chilled cookie dough using a 1 ½ tablespoon spring-loaded scoop. (You can use a heaping tablespoon if you don’t have a spring-loaded scoop). Cover and place the remaining dough back in the fridge.

Step 6

Roll the scooped dough between your palms to form smooth balls. Coat each dough ball very well with the confectioners’ sugar, and place 1 1/2 inches apart on a lined baking sheet.

Step 7

Bake for 12 to 14 minutes or until the tops crack and the bottom edges are just starting to brown. Let cool on the pan for 2 minutes then transfer the cookies to a wire rack and allow to cool completely. Repeat the scooping and baking process with the remaining dough. Cookies can be stored in an airtight container for up to 5 days.