Citrus Crinkle Cookies Food

LEMON CRINKLE COOKIES

Lemon Crinkle Cookies image

Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.

Provided by hantie96

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h35m

Yield 24

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
1 cup white sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested and juiced
1 drop yellow food coloring, or as desired
¾ cup powdered sugar

Steps:

Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
Cover bowl and refrigerate cookie dough for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g

LEMON CRINKLE COOKIES

Lemon Crinkle Cookies image

If you like lemon and you like cookies, this recipe is for you! I discovered it on Pinterest and it won the "Top Cookie Award" on an LDS food blog. I've been baking and making cookies for 40 years and haven't stumbled upon a better cookie than this one. It's very refreshing and light, but the texture is what really makes this cookie stand out. Crunchy on the outside and just the right chewy softness on the inside. Wonderful!

Provided by Chef SuzyQ

Categories Dessert

Time 25m

Yield 18 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar

Steps:

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Don't overbake!

LEMON CRINKLE COOKIES

Lemon Crinkle Cookies image

Make and share this Lemon Crinkle Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 27m

Yield 3 1/2 dozen

Number Of Ingredients 10

Ingredients

1/2 cup shortening
1 cup firmly packed brown sugar
1 egg
1 tablespoon grated fresh lemon rind
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground ginger
1 pinch salt
2 tablespoons sugar

Steps:

Cream shortening and brown sugar until fluffy; add egg and lemon rind, beating well.
Combine flour, baking soda, cream of tartar, ginger, and salt; stir into creamed mixture.
Roll dough into 1-inch balls; roll each in sugar.
Place 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for 10-12 minutes.

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