Lemon Crinkle Cookies

Name: Lemon Crinkle Cookies
Cook time: 40 min
Total time: 3 min
Ingredients: 2 cups all-purpose flour (see Cook's Note); 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups granulated sugar; 1 stick (8 tablespoons) unsalted butter, at room temperature; 1 large egg; 2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (about 2 medium lemons); 6 to 8 drops yellow food coloring, optional (for brighter yellow color); 1/2 cup confectioners' sugar

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Cook Time: 40 minutes

Total: 3 hours, 40 minutes

Servings: 24

Author : Food Network Kitchen

cookie fruit lemon

Ingredients

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2 cups all-purpose flour (see Cook's Note)1 teaspoon baking powder1/2 teaspoon kosher salt1 1/2 cups granulated sugar1 stick (8 tablespoons) unsalted butter, at room temperature1 large egg2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (about 2 medium lemons)6 to 8 drops yellow food coloring, optional (for brighter yellow color)1/2 cup confectioners' sugar

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Instructions

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Step 1

Whisk together the flour, baking powder and salt in a medium bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.