Soft & Chewy Lemon Crinkle Cookies Recipe

Soft & Chewy Lemon Crinkle Cookies Recipe

Ingredients:

• • 1/2 cup (113g) butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 egg

• • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 1/2 cups (192g) all-purpose flour

• • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2-4 drops yellow food coloring (optional)

• Powdered sugar for coating

Directions:

1. 1. Preheat Oven: Preheat to 350°F (180°C).

1. 1. Mix Wet Ingredients: In a bowl, cream together softened butter and sugar until light and fluffy. Add the egg, lemon juice, and lemon zest. Mix until combined.
   2. Add Dry Ingredients: Sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until combined. Add yellow food coloring if desired.
   3. Chill and Roll: Chill the dough for 30 minutes. Then, roll the dough into balls and coat in powdered sugar.

1. Bake: Place on a lined baking sheet and bake for 10-12 minutes, until the edges are set but the centers are still soft.
2. Cool: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Serving Suggestions:

• • Serve with a hot cup of tea or coffee for a delightful treat.

• These cookies pair wonderfully with vanilla ice cream for a refreshing dessert.

Cooking Tips:

• • Chill the dough: Chilling the dough helps prevent the cookies from spreading too much.
  • Zest the lemon carefully: Use only the yellow part of the lemon peel, as the white pith can be bitter.

Nutritional Benefits:

• These cookies are a delightful source of flavor from real lemon juice and zest, offering a light, citrusy taste that lifts the mood!

Dietary Information:

• Contains gluten, dairy, and eggs. Suitable for those who enjoy a standard diet, but can be modified with gluten-free flour and dairy-free butter alternatives.

Nutritional Facts (Per Cookie):

• • Calories: 120 kcal

• • Fat: 5g
  • Carbohydrates: 18g
  • Protein: 1g

Storage:

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing: Freeze unbaked dough balls (coated in powdered sugar) and bake from frozen, adding an extra minute or two to the bake time.