High Altitude Lemon Crinkle Cookies
Moist and chewy lemon crinkle cookies, full of fresh lemon flavor, and coated in powdered sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ⅔ cup granulated sugar
- 1 tbsp freshly grated lemon zest
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 2 tbsp fresh lemon juice
- 1 tsp lemon extract
- 2 drops "lemon yellow" gel food coloring (optional)
- ¼ cup unsalted butter, melted
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup powdered sugar
Instructions
Make and Chill the Dough
- In a bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers, until moist and fragrant.
- Add the egg, egg yolk, lemon juice, lemon extract and food coloring, and whisk until smooth, then whisk in the melted butter.
- In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet, and stir everything together with a spatula until combined.
- Cover the bowl and refrigerate the cookie dough for 2 hours to chill and rest.Baker's Tip: I chilled the dough for 2 full hours, and my cookies are very thick and puffy. If you want flatter cookies that spread more, try a shorter chill time, from just 30-60 minutes.
Bake the Cookies
- Preheat the oven to 350 F, position a rack in the center of the oven, and line a baking sheet with parchment paper.
- Use a medium cookie scoop (@1 1/2 tbsp capacity) to scoop 20 balls of dough. Roll the dough balls in the powdered sugar until they're thoroughly coated.
- Space the cookies 3 inches apart on the baking sheet. For moist, chewy centers, bake the cookies for approximately 11-12 minutes, until puffed and crackled. For a dryer, more cake-like cookie, bake for 1-2 minutes longer. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Notes
After cooling the cookies completely, store the cookies in an airtight container at room temperature for up to 3 days.
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