Ingredients
Cookies
- 1 cup Butter (softened, salted sweet cream)
- 2 cups Granulated Sugar
- 4 Large Eggs
- 4 tablespoons Lemon Juice (freshly squeezed)
- 4 tablespoons Lemon Zest (fresh)
- 4 teaspoons Baking Powder
- 4 ½ cups All-Purpose Flour
- Wilton Color Right Food Coloring – Pink, Blue, Yellow, Purple (optional)
For Rolling
- ½ to 1 cup Powdered Sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is smooth and completely combined, creating a light and fluffy base for the dough.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition until the dough becomes fluffy and well emulsified.
- Mix in Lemon Juice and Zest: Add the fresh lemon juice and lemon zest to the dough mixture, stirring until the citrus flavors are fully incorporated and evenly distributed.
- Add Baking Powder: Sprinkle in the baking powder and mix briefly to ensure it is fully combined with the wet ingredients, providing lift and lightness to the cookies.
- Incorporate Flour: Gradually add the all-purpose flour in thirds, mixing carefully after each addition until the dough forms a soft but workable consistency, avoiding overmixing.
- Divide and Color Dough: Split the prepared dough evenly into four portions. Add a few drops of Wilton Color Right Food Coloring to each portion to tint them pink, yellow, blue, and purple as desired, kneading gently to distribute the colors throughout.
- Refrigerate Dough: Wrap or cover the colored dough portions and refrigerate them for at least 2 hours to firm up, which helps achieve the perfect texture and shape when baked.
- Shape and Roll: Once chilled, roll the dough into small balls about 1 inch in diameter and then roll each ball thoroughly in powdered sugar, ensuring a nice coating that will create the signature crinkle effect.
- Bake Cookies: Preheat the oven to 350°F (175°C). Place the coated dough balls spaced well apart on a baking sheet lined with parchment paper, and bake for 8-10 minutes until the cookies are set but still soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy their tender, lemony goodness!
Notes
- Use freshly squeezed lemon juice and zest for the best flavor intensity.
- If you prefer, omit the food coloring for classic lemon crinkle cookies.
- Chilling the dough is crucial for easier handling and to prevent spreading during baking.
- Adjust baking time slightly for desired softness; shorter for softer cookies, longer for crisper edges.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Prep Time: 25 minutes (including coloring and shaping)
- Cook Time: 8-10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
