I know it’s July but keep this one in mind for the repertoire or to bookmark for the holiday cookie exchange. Like any drop-style cookie, the dough can be made in advance and frozen for later.
Lemon Crinkle Cookies
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup + 1 Tbsp butter
- 1 cup sugar
- 1 Tbsp honey
- Zest from 2 lemons, about 1 1/2 Tbsp
- 1 egg
- 1 egg yolk
- 2 Tbsp lemon juice
- 1 tsp lemon extract
- 1/2 tsp vanilla
- 1/2 cup icing sugar
Sift the flour, baking powder and salt. Set aside.
Cream the butter, sugar, honey and zest until light and fluffy. Add the egg, egg yolk, lemon juice, extracts and mix through.
With the mixer on low, incorporate the dry ingredients including the poppy seeds until just combined. Chill the dough for 30 minutes.
Preheat the oven to 350°F. Line a baking tray with parchment paper. Place the icing sugar into a small bowl.
Roll the dough into 1 1/2 Tbsp balls and roll into the icing sugar and place onto the prepared cookie sheet leaving about 2 inches of room in between. Bake for 10-13 minutes. Cool for 5 minutes on the baking sheet before transferring to a wire rack.