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 fresh lemon in every bite.
Prep Time: 1hour20minutes
Cook Time: 10minutes
2largelemons(both zested and juiced)
4tablespoonsbutter(melted and cooled slightly)
Whisk flour, baking powder and salt together in medium bowl.
Zest two lemons first before juicing.
In the bowl of a stand mixer, beat the sugar and lemon zest from two lemons until well combined. (Or you can use a food processor.) Add the egg and yolk, butter, oil, vanilla, and lemon juice and mix until pale and thickened. Add flour and mix just until it's incorporated. The dough will be stickier than most cookie doughs. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350º and line baking sheets with parchment paper. Sift the powdered sugar and place it in a small bowl.
Form into balls using a 2 tablespoon scoop. Toss in powdered sugar to coat and place on prepared pans. Bake until cracked and set on top but still moist within the 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.