Ingredients for Lemon Crinkle Cookies
- 1 cup (2 sticks) softened shortening
- ¾ cup packed light brown sugar
- 1 large egg
- Fresh Lemon Rind
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- Ground Ginger
- ¼ teaspoon salt
- ¾ cup granulated sugar
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How to Make Lemon Crinkle Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened shortening and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and the zest of 1 large lemon until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cream of tartar, ½ teaspoon ground ginger, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Roll each ball in ¾ cup granulated sugar.
- Place the cookies 2 inches apart on ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
273g
Fat
39g
Carbs
36g
