Dawn NoltAuthorDawn NoltCategoryTags, , DifficultyIntermediateRating

If you love all things lemon like I do, you will love these soft lemon-y crinkle cookies.

Yields24 Servings
Cook Time10 mins

 ½ cup butter, room temperature
 1 cup sugar
 2 Natures Yoke eggs
 5 tbsp lemon juice
 2 ¼ cups flour
 2 tsp baking powder
 5 drops yellow food coloring
 ¾ cup powdered sugar (to roll dough in)

1

Preheat oven to 350 F.

2

In a large mixing bowl, cream butter and sugar together. Add eggs and beat until creamy.

3

Add lemon juice and yellow food coloring and beat again. Add flour, baking powder and salt and mix until blended. (don't over mix)

4

Refrigerate dough for 1/2 hour. Roll dough into 1 inch balls, then roll in powdered sugar. Place on a cookie sheet lined with parchment paper and bake for 10 minutes in oven.

Ingredients

 ½ cup butter, room temperature
 1 cup sugar
 2 Natures Yoke eggs
 5 tbsp lemon juice
 2 ¼ cups flour
 2 tsp baking powder
 5 drops yellow food coloring
 ¾ cup powdered sugar (to roll dough in)

Directions

1

Preheat oven to 350 F.

2

In a large mixing bowl, cream butter and sugar together. Add eggs and beat until creamy.

3

Add lemon juice and yellow food coloring and beat again. Add flour, baking powder and salt and mix until blended. (don't over mix)

4

Refrigerate dough for 1/2 hour. Roll dough into 1 inch balls, then roll in powdered sugar. Place on a cookie sheet lined with parchment paper and bake for 10 minutes in oven.

Lemon Crinkle Cookies