Lemon Crinkle Cookies

 

from my aunt Jeanne

2 cups all purpose flour (or gluten free flour)

2 tsp baking powder

1/2 tsp salt

8 tbsp=1/2 cup=1 stick of butter or 1/2 cup of coconut oil

1 cup granulated sugar

1 tbsp lemon zest (from about 2 medium lemons)

1 large egg (room temp)

1 large egg yolk (room temp)

2 tbsp lemon juice

1/2 tsp vanilla extract

3/4 tsp lemon extract

In a mixing bowl whisk together flour, baking powder, and salt.

In a separate bowl, whip together butter (or coconut oil), sugar, and lemon zest until pale and fluffy. Mix in egg then blend in egg yolk. Add lemon juice, vanilla and lemon extracts and mix until well combined. Slowly add dry ingredients and mix until just combined.

Refrigerate the dough for 30 minutes. 

Using a cookie scoop, place balls of dough on a parchment paper lined cookie sheet. Space dough 2 inches apart. Bake in preheated oven for 10-13 minutes. Cool on baking sheet several minutes. Transfer to a wire rack to cool.

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