Lemon Crinkle Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup salted sweet cream butter, softened
02 -
2 cups granulated sugar
03 -
4 large eggs
04 -
4 tablespoons lemon juice
05 -
4 tablespoons lemon zest
06 -
4 teaspoons baking powder
07 -
4½ cups all-purpose flour
→ Coloring & Coating
08 -
Wilton Color Right food coloring (pink, blue, yellow)
09 -
½-1 cup powdered sugar (for rolling)
# Instructions:
01 -
Cream the softened butter and sugar until completely combined. Add in eggs and mix until the dough is fluffy. Add in lemon juice and lemon zest and mix until fully incorporated. Add in the baking powder. Mix in the flour, a third at a time.
02 -
Split into four portions and use food coloring to tint the cookie dough pink, yellow, blue, and purple. For pink use 3 drops of pink, for blue use 3 drops of blue, for yellow use 3 drops of yellow, and for purple use 3 drops of pink and 1 drop of blue.
03 -
Refrigerate the dough for 2 hours.
04 -
Roll dough into balls and roll in powdered sugar. Bake in a 350-degree oven for 8-10 minutes.
# Notes:
01 -
These cookies are light and fluffy on the inside, sweet and crunchy on the outside, bursting with lemon flavor and all dressed up in pretty pastel colors.
02 -
These cookies should be stored in an airtight container. They will stay fresh longer if they are completely cool before you pack them up. We usually add a layer of parchment paper between each row of cookies. They should stay fresh for 3-4 days. You can freeze them for up to 3 months.