Lemonade Crinkle Cookies

These are the perfect summer cookie! Bright and refreshing. Perfect for days at the beach, on a boat or picnicing as there is no chocolate to melt! Also perfect for a lemonade stand! Adapted from a Broma Bakery recipe.

Makes 18 Cookies
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 tablespoon lemon zest (from two lemons)
1 tablespoon lemon juice
1 egg
1 egg yolk
2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup powdered sugar

Preheat the oven to 350°F

Line a cookie sheet with parchment paper.

Combine sugar and lemon zest in a large bowl and combine, using your fingers to rub the zest into the sugar to release the oils from the zest. Remove 1/4 cup of the lemon sugar from the bowl and set aside to use later.

In a stand mixer fitted with the paddle attachment combine the butter and the lemon sugar. Beat on medium high speed until the butter is light and fluffy, about 3 minutes.

Add the egg, egg yolk, lemon juice, vanilla extract and lemon extract. Beat until smooth and completely combined.

Scrape down the bowl and add the flour, baking powder, baking soda, and salt. Beat on low until combined.

Fill one small bowl with granulated lemon sugar and one with powdered sugar. Use a 2 tablespoon cookie scoop (size 30) to scoop cookies out. Roll the balls first in the lemon sugar and then in the powdered sugar until completely coated.

Place the cookies 2 inches apart on your cookie sheet. Bake for 10 to 12 minutes. Don’t over bake! The centers will still be a bit gooey. Let cool on tray for ten minutes and then transfer to a wire cooling rack. Let cool completely.