Lemon Crinkle Cookies made with fresh lemon zest and juice and a nice addition of brown sugar--these are chewy and full of fresh lemon flavor!
Prep Time1 hourhr30 minutesmins
Cook Time12 minutesmins
Total Time1 hourhr42 minutesmins
Servings: 24cookies
Calories: 120kcal
Author: Lucy Brewer
Ingredients
2cupsall-purpose flour
1teaspoonbaking powder
½teaspoonsalt
5teaspoonsgrated lemon zest
4tablespoonsunsalted butter
3tablespoonsvegetable oil
1cuplight brown sugar
1large egg
1large egg yolk
3tablespoonsfresh lemon juice
1teaspoonalmond extract
½cupconfectioner’s sugar
Instructions
Whisk flour, baking powder, salt, and lemon zest in a bowl.
In bowl of stand mixer, cream butter until light and fluffy. Add oil and cream together until well mixed.
Add brown sugar and mix well. Add egg and egg yolk and mix for about 1 minute. Add almond extract and lemon juice.
Add flour mixture and mix until just blended. Cover bowl with plastic wrap and place dough in refrigerator for one hour.
Preheat oven to 350. Line two baking sheets with parchment paper. Place confectioner’s sugar in a small bowl.
Scoop 1 1/2 tablespoons dough and roll into balls, then roll in the confectioner’s sugar to coat. Place balls 2 inches apart on prepared baking sheets. Bake until cracked and set on top but visibly moist, 10-12 minutes, rotating sheet halfway through baking. Allow cookies to cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.