👩🍳 Instructions
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1
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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2
In a large mixing bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy (about 2-3 minutes).
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3
Beat in the eggs one at a time, mixing well after each. Stir in the lemon juice, lemon zest, vanilla extract, and optional lemon extract.
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4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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5
Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
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6
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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7
Place the remaining ½ cup of granulated sugar in one shallow bowl and the ½ cup of powdered sugar in another.
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8
Scoop rounded tablespoons of dough and roll into balls. First, roll each ball in granulated sugar, then generously in powdered sugar, ensuring a thick coating.
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9
Place coated dough balls 2 inches apart on the prepared baking sheets.
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10
Bake for 9-11 minutes, or until edges are lightly golden and centers are just set. The cookies will crinkle as they cool.
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11
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
💡 Notes
For the best crinkles, make sure your dough is well-chilled and you apply a thick, even coating of powdered sugar. Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze the dough balls (before powdered sugar coating) for up to 3 months.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
6g
Saturated Fat
3g
Carbs
23g
Fiber
0g
Sugar
16g
Sodium
50mg
Cholesterol
15mg
