These cookies really live up to everything you want in a lemon cookie.
Soft and Chewy
Full of lemon-y flavor in each bite
Ultra thick and cakey
Easy to make
One of my tricks to get the powdered sugar to “stick” to these crinkle cookies is to roll them in granulated sugar first, then in the powdered sugar.
The granulated sugar creates something magical; a lightly crisp edge while the inside stays nice and warm, chewy and soft. It’s truly a dreamy treat!
One of my favorite parts of these lemon crinkle cookies is that there is no need to chill the dough! I purposefully create my cookie recipes with no chill time because I’m an impatient kind of girl, haha!
Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a large bowl. Set aside.
Place the butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. Let the mixer cream the butter for ~30 seconds, followed by the white sugar until light and fluffy. 2-4 minutes.
Then add in the eggs, egg yolks, extracts, lemon juice, lemon zest and food coloring. Blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
Gradually add in the flour mixture. Mix until combined. Turn machine off.
Measure out ~8, 5 oz. cookies. In a bowl or shallow dish, roll the dough balls in granulated sugar first, and then in powdered sugar next. Place 6 cookies on 1 cookie sheet and 2 on another. No need to spray the cookie sheet with baking spray. Double up your cookie sheet. Meaning, flip one cookie sheet upside down and place the cookie sheet your cookie dough is on on top of that. This ensures the bottoms won’t brown too much. It’s a fun trick!
Bake cookies for 11-13 minutes. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. Enjoy!
You can make these cookies smaller in size. I’ve made them 3 ounces and bake them for 12 minutes.
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