1 1/2 C flour
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/2 C unsalted butter, softened
1 C sugar
1 tsp vanilla
1 large egg
1 1/2 Tbsp lemon juice
zest of one lemon
4 drops yellow food coloring
1/2 C powdered sugar
Directions
Mix together flour, salt, baking powder and baking soda.
In seperate bowl, cream butter and sugar together.
Add in vanilla, egg, lemon juice, and lemon zest.
Gradually mix in dry ingredients.
Add food coloring.
Cover and chill 1 hour..
Preheat oven to 350
Line cookie sheet with parchment paper
Pour powdered sugar onto a large plate.
Scoop about 1 tbsp of dough and roll into a ball.
Keep any dough not currently in use in the refrigerator
Roll generously in powdered sugar and transfer to baking sheet.
Bake no more than 8 cookies on on sheet.
Bake 13-14 minutes.
Remove from oven and cool on cookie sheet for 3 minutes before transferring.
Notes
Recipe from https://freshaprilflours.com/lemon-crinkle-cookies.
We like these when we double or triple the lemon zest, replace the vanilla with lemon extract, and just skip the food coloring.
Note: the part about keeping dough in the fridge is important. The cookies wont 'crinkle' if the dough is warm.
