Lemon Crinkle Cookies
Our Lemon Crinkle Cookies are light and fluffy on the inside, sweet and crunchy on the outside, bursting with lemon flavor and all dressed up in pretty pastel colors. And did we mention that they are not made with a cake mix?!
Ingredients
- 1 cup Butter (softened) (Salted Sweet Cream)
- 2 cups Granulated Sugar
- 4 Large Eggs
- 4 tablespoons Lemon Juice
- 4 tablespoons Lemon Zest
- 4 teaspoons Baking Powder
- 4 ½ cups All-Purpose Flour
- Wilton Color Right Food Coloring - Pink, Blue, Yellow
- 1/2-1 cup Powdered Sugar (to roll the cookie dough in)
Instructions
- Cream the softened butter and sugar until completely combined.
- Add in eggs and mix until the dough is fluffy.
- Add in Lemon Juice and Lemon Zest and mix until fully incorporated.
- Add in the Baking Powder.
- Mix in the flour, a third at a time.
- Split into four portions and use food coloring to tint the cookie dough pink, yellow, blue, and purple.
- Refrigerate the dough for 2 hours.
- Roll dough into balls and roll in powdered sugar.
- Bake in a 350-degree oven for 8-10 minutes.
Notes
Food Coloring Formulas
Pink – 3 drops of Pink
Blue – 3 drops of Blue
Yellow - 3 drops of Yellow
Purple - 3 drops of Pink and 1 drop of Blue
Storage Instructions
These cookies should be stored in an airtight container. They will stay fresh longer if they are completely cool before you pack them up. We usually add a layer of parchment paper between each row of cookies in our plastic container. They should stay fresh for 3-4 days. You can freeze them for up to 3 months.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!