Lemon Crinkle Cookies.
This light, delicate Lemon Crinkle Cookie is just the ticket!
A tangy zip of lemon juice and zest in a small little puff rolled in powdered sugar and “crinkled” will make a lovely contrast in flavor and color.
It’s wedding week, and we are so excited!
Hope you will give this lovely cookie a try.
And while we are talking about cookies…. my friend Sherrie told me a joke this week that I thought would be fun to share given all the cookie recipes I’ve been sharing lately….
Why did the cookie go to the hospital?
……………………………………………………………………………….Because it was feeling crummy! 😝😝😝🍪
Lemon Crinkle Cookies
- 1 8-oz package cream cheese, softened
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 Tbsp freshly grated lemon zest (2 large lemons)
- 2 Tbsp freshly squeezed lemon juice (from same 2 lemons)
- 1 tsp vanilla extract
- 1 tsp lemon extract
- A couple drops of yellow food coloring
- 1 tsp salt
- 1 large egg plus 1 large egg yolk
- 2 tsp baking powder
- 2 1/4 ups flour
- 1 cup powdered sugar (to roll cookies in before baking)
In the mixing bowl of electric stand mixer, combine cream cheese and butter until creamy and smooth. Beat in sugar, lemon zest and juice, vanilla and lemon extract, food coloring and salt. Mix until well combined, light and fluffy. Add egg and egg yolk and beat for 1-2 minutes on medium until creamy and light.
Gradually add in baking powder and flour on low speed until just incorporated. Dough will be quite sticky. Cover bowl and refrigerate for several hours or overnight.
Preheat oven to 325 degrees F.
Roll dough into 1 inch round balls and then roll in powdered sugar. Place balls about 2 inches apart on baking stone or cookie sheet. Bake 10-12 minutes until cookies puff and crinkle. Do not overbake. Cookies should not brown. Cool completely on wire rack. Cookies are wonderful when frozen or refrigerated for a “cool” taste.
Cheers & Hugs,