Lemon Crinkle Cookies
Sweet and tart Lemon Crinkle Cookies are soft and chewy and perfect for dessert after a savoury meal.
Servings: 24 cookies
Ingredients
- 1⅔ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup white sugar
- 2 lemons, zest and juice, divided
- 6 Tbsp vegetable oil
- 1 egg
- 1 tsp vanilla extract
- ¼ cup white sugar
- ½ cup powdered sugar
Instructions
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, or a stand mixer bowl, beat the sugar with the lemon zest for 1-2 minutes.
- Add the vegetable oil and continue beating until combined.
- Beat in egg.
- Stir in the vanilla extract and lemon juice.
- Stir in the flour mixture, stirring until all the flour is combined.
- Cover and refrigerate at least 3 hours and up to 24 hours.
- Preheat oven to 325℉ and line cookie sheets with parchment paper.
- Combine the two sugars together for rolling the cookie dough in.
- Scoop the dough into 1-inch balls.
- Roll the dough balls in the sugars.
- Place dough balls on the cookie sheets, about 2 inches apart.
- Bake 11-13 minutes or until edges are baked and the centres are just slightly wet.
- Let cool on the pan for 2 minutes, then transfer to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to 5 days.