Chewy Lemon Butter Crinkles (Cookies)
February 02, 2015
"Oh boy, lemon lovers get ready for a big MMMMMMMM! These are SOOOO good, soft with a bit of chew at the edge, these lemony cookies are like a citrus version of the popular chocolate crinkle. You need one large lemon for this, no bottled stuff! For extra lemon flavor, you can zest another lemon, just use the zest not the juice"
- Serving Size: 1 (24.3 g)
- Calories 88.4
- Total Fat - 5.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 19.9 mg
- Sodium - 123.2 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 0.2 g
- Sugars - 8.7 g
- Protein - 0.5 g
- Calcium - 9.2 mg
- Iron - 0.1 mg
- Vitamin C - 3.2 mg
- Thiamin - 0 mg
Preheat the oven to 350 degrees F). Set oven rack to second-lowest position.
Line a cookie sheet/baking sheet with parchment paper.
In a medium bowl, mix together the flour, baking soda, baking powder, salt and lemon zest (use all the zest from one lemon).
In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter with 1 1/2 cups sugar until pale and fluffy, scraping down the side as necessary (about 3 minutes).
With the mixer on medium speed, add the egg, then the lemon juice, beating until incorporated.
Add the flour mixture and mix on low speed until just combined.
Using a spoon, scoop out about 1 heaping tablespoon/s of dough, then gently shape in a even ball. Coat the dough ball/s in granulated sugar.
Space the dough balls about 2-inches apart on the cookie sheet.
Bake until the edges are cooked but the tops are still puffy, about 8 to 10 minutes (the cookies will be barely golden at the edges and still look ever so slightly uncooked on top, be careful not to overbake, as they scorch easily!).
Cool on the cookie sheet for a few minutes, until the tops have fallen and crinkled. Remove to a cooling rack.
Tips & Variations
No special items needed.