Ingrédients pour Lemon Crinkles Cookies
- 1 cup (2 sticks) shortening
- 1/2 cup granulated sugar (for rolling)
- 1/4 teaspoon salt
- 1 large egg
- Lemon Extract
- 1/2 cup evaporated milk
- A few drops yellow food coloring
- Baking Powder
- Baking Soda
- Flour
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Comment préparer Lemon Crinkles Cookies
- Cream together 1 cup (2 sticks) of shortening, 1 1/4 cups granulated sugar, and 1/4 teaspoon salt in a large mixing bowl until light and fluffy.
- Add 1 large egg, 1 teaspoon lemon extract, and a few drops of yellow food coloring. Beat until well combined.
- Gradually beat in 1/2 cup evaporated milk until just incorporated.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be sure to scrape down the sides of the bowl as needed.
- Cover the bowl and chill the dough for at least 30 minutes, or up to 60 minutes. This helps prevent the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Once chilled, use wet hands to shape the dough into 1-inch balls. Roll each ball in 1/2 cup granulated sugar until evenly coated.
- Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft; they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
3g
Carbs
2g
