Lemon Crinkle Cookies
Ingredients
The cookie dough
-
1¾
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
¾
cup
white sugar
-
Zest from three
lemons
lemon zest
-
¼
cup
unsalted butter
-
¼
cup
neutral oil
-
2
large
eggs
-
1
teaspoon
pure vanilla extract
-
2
drops
yellow food coloring gel
The coating
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer, combine the sugar, lemon zest, butter, oil, and vanilla extract, and beat until fluffy.
- Add the eggs and food coloring, mixing until combined.
- Incorporate the dry ingredients until no flour specks remain.
- Chill the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop dough balls and roll them in powdered sugar before placing on the baking sheets.
- Bake for 12-13 minutes until the centers are set, then cool.
Nutrition Facts (estimated)
Servings
24
Calories
230
Total fat
13g
Total carbohydrates
21g
Total protein
1g
Sodium
12mg
Cholesterol
32mg
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