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Lemon and dessert is a combination that’s just meant to be together.
These cookies are so tempting, you’ll barely be able to let them cool before they get devoured right there at the kitchen counter! If they do manage to make it past this stage, these lemon crinkle cookies will be an absolute hit at any barbecue, family dinner, or summer event. After everyone gets a taste of these lemon cookies, you’ll be their new baking champion. Best of all, these are very simple to make and don’t require a lot of ingredients or time.
You can get the kids involved in the process of rolling and coating these beauties in powdered sugar. It’s a fun way to get the little hands involved in the kitchen and learning about baking.
These lemon-flavoured cookies pack a serious lemon punch, perfect for any lover of lemon. The best thing about the recipe is that you can easily adjust the amount of lemon to fit your tastes. Simply add or take away some lemon zest or lemon juice to adjust the flavour, but we’ve always been partial to thinking the more lemon, the better! We hope you enjoy our recipe this month, and if you try it, let us know what you think in the “Comment” section below! We would love to hear from you.
Lemon Crinkle Cookies
Recipe of the Month
2 cups all-purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1-2 TB lemon zest (to your own preference)
1 large egg
1 large egg yolk
2 TB fresh lemon juice
1/2 tsp vanilla extract
1/2 cup powdered sugar
Preheat oven to 350 degrees.
In a mixing bowl, whisk together flour, baking powder, and salt.
Add butter, sugar, and lemon zest to an electric mixer with the paddle attachment. Whip together until pale and fluffy, occasionally scraping down the sides.
Mix in egg and then blend in the egg yolk.
Add lemon juice, vanilla extract, and mix until combined.
With the mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 TB at a time and shape into a ball.
Drop the ball in the powdered sugar and roll to evenly coat.
Transfer to a parchment paper-lined baking sheet, and then repeat the process with remaining dough, spacing the cookies 2 inches apart on baking sheet.
Bake in preheated oven for 10 – 13 minutes. Cool on baking sheet several minutes and then transfer to a wire rack to cool. Store in an airtight container for up to one week.