Lemon Crinkle Cookies

By Tasty · 45 min

Ingredients

Instructions

1. Make the lemon curd: whisk the yolks, ½ cup sugar, lemon juice and zest in a heatproof bowl until smooth.
2. Set the bowl over simmering water and whisk constantly for about 10 minutes, until thickened.
3. Strain the curd into a bowl, then whisk in the butter and salt until fully melted and combined.
4. Press plastic wrap onto the surface, cool to room temperature for about an hour, then refrigerate until needed.
5. Whisk together the flour, baking powder and salt.
6. Rub the lemon zest into ¾ cup of the sugar until fragrant. Beat in the softened butter on medium speed for 5–7 minutes, then add the eggs one at a time.
7. Stir in the lemon juice and vanilla, add yellow food coloring if using, then fold in the flour mixture gently until just combined.
8. Cover and refrigerate the dough for at least 3 hours or up to 24 hours.
9. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment.
10. Roll about 1 tablespoon (20 g) of dough into balls, about 18 in total. Roll each first in the remaining ¼ cup sugar, then generously in confectioners' sugar.
11. Place the balls 2 inches apart on the sheets. Press the back of a 1-teaspoon measure into each centre and fill with about 1 teaspoon lemon curd.
12. Bake for 10–12 minutes, until the cookies have spread, cracked at the edges and the curd is slightly set.
13. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.

Summarized from Tasty's video. Watch it for the details.

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