Lemon Crinkle Cookies

• servings: 18 servings
• active time: 15 minutes
• total time: 4 hours 27 minutes

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (melted and cooled)

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 large egg yolk

2 tablespoons freshly squeezed lemon juice

3 teaspoons freshly grated lemon zest

1 teaspoon vanilla extract

1 teaspoon lemon extract

powdered sugar (for coating)

gel food coloring

Directions

Mix together the flour, baking soda and salt and set aside.

In a large bowl, add the melted butter and whisk in the sugar until smooth. Add in the egg and egg yolk, mixing to combine, then whisk in vanilla and lemon extracts, lemon juice and lemon zest. Stir in dry ingredients, mixing until a dough forms. If needed, use your hands to bring together the dough. Refrigerate for 2 to 4 hours.

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Fill a bowl with powdered sugar.

Roll the dough into 1-inch balls and roll it in the powdered sugar, coating completely. Place the balls on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just set and the center isn’t jiggling. Let cool completely for serving!