Lemon Crinkle Cookies

The crinkle effect comes from rolling the cookies in confectioners' sugar before they're baked!

Prep: 10 min | Bake: 10 min | Chill: 1 hr

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 4 to 5 drops yellow food coloring
• Confectioners' sugar, for rolling

Instructions

1. Heat the oven to 350 degrees F. Line cookie sheets with parchment or paper or Silpat mats.
2. Cream together the unsalted butter and the granulated sugar.
3. Add the eggs and beat until light and fluffy.
4. Add the vanilla extract, lemon juice and lemon zest.
5. Add the yellow food coloring.
6. Mix in the salt, baking soda and all-purpose flour.
7. Roll into 1 inch balls and chill for at least 1 hour.
8. Add confectioners' sugar to a bowl and roll each ball of cookie dough in the confectioners' sugar, coating the balls well.
9. Place 2 inches apart on a prepared cookie sheet and bake for 10 to 12 minutes.
10. Remove from the oven and allow the cookies to cool before storing them in an airtight container.

Notes

Do not skip the chilling step. You will have flat cookies instead of fluffy cookies if you do.

Rolling the cookie dough into balls before chilling is easier than scooping chilled dough to roll into balls.