Fresh Lemon Crinkle Cookies

Ingredients

• 240g all-purpose flour, sifted
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (1 stick) unsalted butter, melted and cooled
• 200g granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 Tbsp freshly squeezed lemon juice
• 3 tsp freshly grated lemon zest (approx 1 medium lemon)
• 1 tsp vanilla extract
• 1 tsp lemon extract
• approx 1 cup confectioner's sugar (for coating)

Equipment:

• Medium mixing bowl
• Large mixing bowl
• Small sauce pot
• parchment paper
• Cookie sheet
• Wooden spoon or whisk
• Stand mixer (optional)

Directions

1. Mix together flour, baking soda, and salt. Set aside.

2. In a small sauce pot, melt ½ cup of butter. Set aside and allow to cool to 90-100°F

3. In a large bowl, whisk together butter and granulated sugar until combined. Add in egg and egg yolk, mixing to combine.

4. Whisk in vanilla and lemon extracts, followed by lemon juice and lemon zest.

5. Slowly stir in dry ingredients (A stand mixer is helpful if you are making a double batch, but not required). If necessary, use your hands to bring the dough together.

6. Rest in the fridge for 2-4 hours.

7. At the end of the rest time, preheat the oven to 325°F

8. Line a baking sheet with parchment paper.

9. Roll dough into balls (approx 20-25 g in weight) and roll in confectioner's sugar to coat.

10. Place sugar-coated dough on a baking sheet approx 2 squares of parchment paper apart.

11. Bake for 10-13 min, or until the edges are set and the dough in the center is soft, but not jiggling. Keep the remaining cookie dough in the fridge until you are ready to roll the next batch.

12. Allow cookies to finish "setting" on the cookie sheet for approx 3-4 min before transferring to a wire rack to cool completely.

13. Makes approx 25 cookies and the recipe doubles well! Store cookies in an air-tight container.