Lemon Crinkle Cookies


Adapted from How Sweet Eats/Jessica Merchant, these cookies both look and taste great.  A terrific combination of tart lemon and sweet sugar.


2 cups unbleached all-purpose flour
½ tsp. baking soda
¼ tsp. kosher salt
½ cup grapeseed oil
1 cup granulated sugar
1 large egg
1 large egg yolk
2 tbsp. freshly squeezed lemon juice
Zest of one lemon
1 tsp. pure vanilla extract
1 tsp. lemon extract
Powdered sugar for coating


In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar until smooth.


Add the egg, egg yolk, lemon juice, lemon zest, vanilla and lemon extracts and beat until well combined.


In a small bowl, combine the flour, baking soda, and salt.  Transfer the flour mixture to the mixer and blend until just combined.


Cover with plastic wrap and refrigerate for 2-24 hours.


Preheat oven to 325F and form 21 cookies by using a 1 ½-inch (4cm) ice cream scoop and shaping into balls. Coat them in the powdered sugar then bake on 3 baking sheets covered with parchment paper for 12 minutes.


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