Lemon crinkle cookies or lemon snowflakes are a chewy lemony cookie coated in powdered sugar, just what you need to fight off the winter blues. Lemon zest and lemon juice give them a burst of lemon in every bite.
Prep Time: 1hour20minutes
Cook Time: 10minutes
4teaspoonsgrated lemon zest
4tablespoonsbutter(melted and cooled slightly)
Whisk flour, baking powder and salt together in medium bowl.
In a food processor, process sugar and lemon zest until finely ground, about 30 seconds. Add egg and yolk, butter, oil, vanilla, and lemon juice and process until pale and thickened, about 30 seconds. Stir egg mixture into flour mixture until incorporated. (It will be sticky) Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350º and line baking sheets with parchment paper. Place confectioners’ sugar in a small bowl.
Form into balls using a small ice cream scoop. Toss in confectioners sugar to coat and place on prepared pans. Bake until cracked and set on top but still moist within cracks, 10-12 minutes depending on the size of the cookies.
Barbara's Notes + Tips
The dough will be sticky but will firm up when refrigerated.
This dough needs to be refrigerated at least an hour or the cookies will spread.
To help the powdered sugar evenly coat the cookies, try sifting it first and then roll the balls several times to make sure each ball is coated.
You can refrigerate the dough longer than 1 hour or even freeze it.