Lemon Crinkle Cookies
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Servings: 24 cookies
- Course: Dessert
These delicious chewy Lemon Crinkle Cookies are the perfect snack at any time of the day.
- 2 1/2 cups of flour
- 2 teaspoons of baking powder
- pinch of salt
- zest and juice of 2 lemons (about a ¼ c up juice)
- 1 cup of sugar
- 6 tablespoons of soft unsalted butter
- 3 eggs
- 1 tsp of vanilla
- 3/4 cup of sifted powdered sugar
- Reynolds® Bakeware Cookie Sheets with Parchment Lining
PREHEAT the oven to 350°.
MIX together the flour, baking powder and salt in a large bowl, set aside
RUB the zest into sugar with your finger tips in a separate bowl.
CREAM together the butter and lemon-sugar in a standing mixer with the paddle attachment until it becomes light and fluffy, about 6 to 8 minutes.
ADD 1 egg at a time until it’s mixed in.
ADD in lemon juice and vanilla until mixed in.
CHILL the dough in a refrigerator for 30 to 45 minutes.
ROLL the dough into little balls, about 2 tablespoons worth, then roll them in the powdered sugar and arrange on 2 Reynolds® Bakeware Cookie Sheets with Parchment Lining to 4 rows of 3, or 12 to a pan, and bake for 10 to 12 minutes on 350°.
COOL before serving.
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