Lemon Crinkle Cookies
If you have around 27 minutes to spend in the kitchen, Lemon Crinkle Cookies might be an excellent lacto ovo vegetarian recipe to try. One serving contains 120 calories, 2g of protein, and 4g of fat. This recipe serves 24. For 12 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of lemon juice, eggs, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 22 foodies and cooks. It is brought to you by Recipe Girl. A few people really liked this dessert. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, take a look at these similar recipes: Lemon Crinkle Cookies, Lemon Crinkle Cookies, and Lemon Crinkle Cookies.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
2 teaspoons baking powder
2 large Eggland's Best eggs
2 cups all-purpose flour
1 cup granulated white sugar
1/4 teaspoon lemon extract
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons grated lemon zest (about 1 large lemon)
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3 drops of yellow food coloring (if desired)
Equipment:
baking paper
hand mixer
baking sheet
whisk
bowl
oven
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line a cookie sheet with a silpat mat or parchment paper. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, use an electric mixer to combine the butter and sugar until light and creamy. Add the eggs, lemon zest, lemon juice, lemon extract and food coloring (if using). Beat until combined. Beat in the dry ingredients just until dough comes together. Cover the bowl and refrigerate until the dough becomes a bit firmer (1 hour or so). Using a medium cookie scoop, scoop the dough into balls, roll them lightly with clean hands, and drop them in a bowl of powdered sugar. Roll to cover all sides and place all sugared dough balls on cookie sheet 2-inches apart. Bake 11 to 12 minutes, or until the center is set and the edges are firm to the touch. Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
Step by step:
1. Preheat the oven to 350 degrees F. Line a cookie sheet with a silpat mat or parchment paper. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, use an electric mixer to combine the butter and sugar until light and creamy.
2. Add the eggs, lemon zest, lemon juice, lemon extract and food coloring (if using). Beat until combined. Beat in the dry ingredients just until dough comes together. Cover the bowl and refrigerate until the dough becomes a bit firmer (1 hour or so). Using a medium cookie scoop, scoop the dough into balls, roll them lightly with clean hands, and drop them in a bowl of powdered sugar.
3. Roll to cover all sides and place all sugared dough balls on cookie sheet 2-inches apart.
4. Bake 11 to 12 minutes, or until the center is set and the edges are firm to the touch.
5. Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
Nutrition Information:
