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Lemon Crinkle Cookies

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These soft and pillowy Lemon Crinkle Cookies are perfectly citrusy. With cream cheese and butter in the dough, they’re sure to be a new favorite.

Ingredients

Units Scale
  • 2 Tablespoons lemon zest, from about 1 or 2 large lemons
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 8 ounces cream cheese, softened to room temperature
  • 2 Tablespoons fresh lemon juice, from about 1/2 large lemon
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon baking powder
  • 3/4 cup powdered sugar, for rolling

Instructions

  1. Make the lemony sugar: In a large bowl or the bowl of a stand mixer, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until the sugar is tinted yellow and smells wonderfully lemony.
  2. Add the wet ingredients: To the lemony sugar, add the softened butter and cream cheese. Beat together until smooth and creamy, about 2-3 minutes. Add the eggs, lemon juice, and lemon extract and beat together until combined.
  3. Add the dry ingredients: Add the flour, salt, and baking powder and mix until just combined with no dry flour patches remaining.
  4. Chill: Cover the bowl with foil or plastic wrap and transfer to the fridge to chill for at least 30 minutes or up to 2 hours.
  5. Scoop and bake: Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 2-Tablespoon portions and roll into balls. Roll each ball in powdered sugar before placing on the baking sheet 3 inches apart. Bake for 11-13 minutes, or until edges are set and cookies are light golden on the bottom.
  6. Cool and eat: Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Find it online: https://www.emilyeatsthings.com/lemon-crinkle-cookies/