Lemon Crinkle Cookies
Lemon crinkle cookies are chewy, sugar cookies featuring a citrusy lemon flavor and a crinkled appearance originally from a vintage recipe.
Equipment
- cookie sheets
- parchment paper or silicone baking mats
- mixing bowls of various sizes or stand mixer
- cookie scoop
- wire rack
Ingredients
- ½ cup unsalted butter softened
- ½ cup shortening
- 1 ½ cups granulated sugar plus more for rolling
- 2 large eggs
- 3 teaspoons grated lemon zest divided (about 1 lemon)
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the ½ cup unsalted butter½ cup shortening and 1 ½ cups granulated sugar. Cream until light, then add in 2 large eggs and 2 teaspoons lemon zest.
- Sift together the 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and ¼ teaspoon salt. Add to wet ingredients and mix only until just combined.
- Combine additional granulated sugar with the remaining 1 teaspoon of lemon zest. Shape dough into 1 ½ inch balls. Roll each ball of dough into the granulated sugar and place on a baking sheet. Bake at 375°F for 10-12 minutes.
- Cool on cookie sheet 1-2 minutes before moving to wire rack to cool completely.
Notes
- You can substitute the same amount of any citrus zest for the lemon zest
- Store cookies in an airtight container for up to 72 hours
- Cookies will keep well in freezer for 45 days
Nutrition
Serving: 1cookieCalories: 119kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 16mgSodium: 51mgPotassium: 42mgFiber: 0.3gSugar: 8gVitamin A: 92IUCalcium: 4mgIron: 0.5mg
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