Ingredient: baking soda

Pink m&m’s Chocolate Cookies

Print Recipe
 Pink m&m's Chocolate Cookies
Chocolate cookies with pink m&m's candies
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
  3. In a large bowl, cream butter with sugar and brown sugar until light and fluffy.
  4. Add egg and vanilla in separate additions and beat until well incorporated.
  5. Add flour mixture and beat just until combined.
  6. Gently fold in m&m's.
  7. Place 2-tablespoon size portions, about 2 inches apart, onto prepared cookie sheets. I used a #30 portion scoop.**
  8. Add a few more m&m's to the top of each cookie.
  9. Bake until edges are set and tops puff slightly, about 8-10 minutes. Let cookies cool on cookie sheet for 1 minute, then transfer to cooling rack.
Recipe Notes

*To find pink m&m's, click here.

**To find the portion scoop I used, click here.

Glazed Lemon Muffins

Glazed Lemon Muffins

However your day is going today, it’s about to get better. I can confidently say these lemon muffins are some of the best you will ever taste. Follow the recipe exactly, weigh your ingredients and you’ll be enjoying these soft, tender muffins in no time.

These delightful muffins are perfect for breakfast, brunch or an anytime snack. I love enjoying one with a cup of strawberry or chamomile tea.

Print Recipe
 Glazed Lemon Muffins
Soft, tender lemon muffins glazed with lemon icing
Course Breakfast, Brunch
Keyword lemon, muffins
Servings
muffins
Ingredients
Muffins
Icing
Course Breakfast, Brunch
Keyword lemon, muffins
Servings
muffins
Ingredients
Muffins
Icing
Instructions
Muffins
  1. Preheat the oven to 375ºF. Line a 12-serving muffin pan with tulip baking liners.* (You can also use standard muffin liners. They hold less batter so you may end up with a couple of extra muffins.)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl, cream the butter, sugar and lemon zest, with an electric mixer, until light and fluffy.
  4. Add the eggs one at a time and beat until well combined.
  5. Add extracts and beat until combined.
  6. On low speed, mix in flour mixture in two additions, alternating with half of sour cream after each addition. Mix just until combined. Batter will be thick.
  7. Divide batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.)
  8. Bake at 375ºF for 5 minutes. Turn the oven heat down to 350ºF and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-16 more minutes. Do not over bake.
  9. Transfer muffins to a cooling rack to cool completely. Brush icing onto muffin tops with a small pastry brush.
Icing
  1. Whisk the powdered sugar, melted butter, and 1 tablespoon of lemon juice together until smooth. Add additional lemon juice until your desired consistency is reached.
Recipe Notes

*To find  tulip muffin liners, click here.

To find floral tulip muffin liners, click here.

Chocolate Gingerbread

Chocolate Gingerbread

Chocolate gingerbread is gingerbread’s elegant sister. It has the warm spices we love in gingerbread combined with the earthy depth of chocolate. Topping this rich, tender loaf with silky cream cheese frosting is the best possible choice to take it over the top. It’s a lovely loaf to enjoy during the holiday season and beyond. Enjoy it with a hot drink for a cozy, comforting winter treat.

Make sure to check out my method for making sugared cranberries below. No raw eggs required!

Print Recipe
 Chocolate Gingerbread
Course Dessert
Keyword cake, chocolate gingerbread
Servings
loaf
Ingredients
Chocolate Gingerbread
Cream Cheese Frosting
Course Dessert
Keyword cake, chocolate gingerbread
Servings
loaf
Ingredients
Chocolate Gingerbread
Cream Cheese Frosting
Instructions
Chocolate Gingerbread
  1. Preheat oven go 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease the insides and dust with a mixture of equal parts flour and cocoa powder.
  2. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves.
  3. In a large bowl, beat the brown sugar, oil, eggs and vanilla together until smooth.
  4. In a small bowl, whisk together the sour cream and milk.
  5. Add flour the mixture to the batter in two additions, alternating with the milk mixture, beating just until combined.
  6. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 38-45 minutes.
  7. Cool the loaf in the pan for 10 minutes, then turn the loaf out onto a cooling rack to cool completely. Frost with cream cheese frosting.
Cream Cheese Frosting
  1. In a medium bowl, beat the butter and cream cheese together until smooth.
  2. Add the powdered sugar, 2 tablespoons (30 ml) of milk, the vanilla and salt. Beat until smooth. Add additional milk, if needed, until your desired consistency is reached.
Recipe Notes

To make sugared cranberries and rosemary for garnish:  Mix 1 teaspoon of meringue powder* with 1 tablespoon of water. Place 1 cup of fresh cranberries in a bowl and coat them in the meringue powder mixture. Drain any excess liquid then coat the cranberries with granulated sugar.  Place them on a parchment lined baking sheet to dry at room temperature for at least 1 hour. Use the same method for sprigs of rosemary.

*To find meringue powder, click here.

Melt-in-Your-Mouth Peanut Butter Cookie Sandwiches

Soft Peanut Butter Sandwich Cookies

I never imagined that I’d ever be posting a peanut butter cookie recipe. There are already crunchy peanut butter cookies, soft ones, chewy ones, and those peanut shaped store bought ones out there. I mean, do we even need another peanut butter cookie recipe? After I tasted this one, it’s a resounding YES! These soft, tender cookies combined with a silky, smooth filling are a new peanut butter experience that I had to share.

The key to getting the soft texture in the cookie, without being dry, is cake flour. So don’t substitute it, because it’s vital to achieve the correct texture. Make sure to weigh your flour for the most accurate results. The second important ingredient is heavy whipping cream. Just a little added to the filling gives it a luxurious, silky texture.

This recipe makes sixteen medium size peanut butter cookies, which will give you eight sandwiches. If you want more, you can double the recipe or make the cookies smaller. Smaller cookies will have a shorter baking time.

Print Recipe
 Melt-in-Your-Mouth Peanut Butter Cookie Sandwiches
Course Dessert
Keyword cookies, peanut butter
Servings
cookie sandwiches
Ingredients
Peanut Butter Cookies
Peanut Butter Filling
Course Dessert
Keyword cookies, peanut butter
Servings
cookie sandwiches
Ingredients
Peanut Butter Cookies
Peanut Butter Filling
Instructions
Peanut Butter Cookies
  1. Preheat oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all purpose flour, cake flour, baking soda and salt. Set aside.
  3. In a large bowl, beat the peanut butter, butter and shortening until smooth.
  4. Beat in the egg and vanilla until well combined.
  5. Set aside 1/4 cup (50g) of the granulated sugar. Beat the peanut butter mixture with brown sugar and remaining granulated sugar, with an electric mixer at medium speed, until light and fluffy.
  6. Add the flour mixture and beat just until combined.
  7. Roll the dough into 1 1/2-inch (3.8cm) diameter balls (about 1 1/4 oz or 35g each). Roll the dough balls in the reserved granulated sugar.
  8. Place the dough balls 3 inches apart onto the prepared baking sheets. Flatten with a fork, making a criss cross pattern.
  9. Bake until the cookies are puffy and start to crack around the edges, about 9-11 minutes.
  10. Let the cookies cool on baking sheet for 1 minute, then carefully transfer them to a cooling rack. The cookies will be fragile, but they will firm up as they cool.
  11. Place a spoonful of filling on the bottoms of half of the cooled cookies. Top with remaining the remaining cookies.
Peanut Butter Filling
  1. In medium bowl, beat the peanut butter and butter together until smooth.
  2. Beat in the powdered sugar, heavy cream, vanilla and salt until smooth.
Recipe Notes

To find my favorite cookie sheet, click here.

Chocolate Trail Mix Oatmeal Cookies

Chocolate Trail Mix Cookies

Many people think of trail mix as a dry, chewy form of nourishment nibbled on during hiking or camping. Let me say that I think of trail mix as a highly customizable luxurious snack. That’s because I love to make my own delicious, personalized trail mixes by choosing my favorite additions. No hate to raisins and peanuts, but gorp is not allowed here. Chocolate covered nuts and fruit, step forward. Almonds, pecans, macadamias, pistachios, and cashews, please enter. Dried cherries and blueberries, welcome friends. White chocolate chips and caramel chips, you made it. Chocolate espresso beans, we’ve been waiting for you.

I took my love of personalized trail mixes to the next level by creating these Chocolate Trail Mix Oatmeal Cookies. Everything I love about those wonderful add-ins is combined in cookie form, then dunked in melted chocolate. They become beautiful when you decorate the tops with the add-ins. I used freeze-dried raspberries for my cookie tops because of the tartness and vibrant red color. Feel free to choose your favorite combination of add-ins and get creative when decorating the tops. Your additions combined, minus the oats, should be about two cups.

Print Recipe
 Chocolate Trail Mix Oatmeal Cookies
Course Dessert
Keyword chocolate oatmeal, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate oatmeal, cookies
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and cinnamon.
  3. In a large bowl, cream the butter, brown sugar, and sugar together with an electric mixer until light and fluffy.
  4. Beat in the eggs and vanilla in three separate additions, making sure each one is incorporated before adding the next.
  5. On low speed, beat in the flour mixture just until combined.
  6. Fold in the oats, almonds, coconut, cranberries, pistachios and pumpkin seeds.
  7. Place 1 1/4 ounce round portions (about 2 tablespoons) three inches apart on the prepared baking sheets.
  8. Bake until the tops are set and no longer shiny, about 10-12 minutes.
  9. Transfer the cookies to a cooling rack to cool completely.
  10. Combine the melted chocolate and coconut oil in a small deep container, wide enough to fit the width of your widest cookie. Dunk cookies about halfway into chocolate. Top with nuts and seeds.

Butterscotch Bread

What’s better than the smell of chocolate chip cookies baking or of fresh coffee brewing? The aroma of this warm, sweet buttery loaf of Butterscotch Bread is so heavenly that I’m convinced angel grandmothers bake this on a regular basis in heaven. The rich scent is accompanied by a soft, tender bread topped with a silky butterscotch glaze.

It all starts with browning your butter first. It adds a nutty, deep butter flavor. When browning your butter, use a light colored saucepan so you can see the visual clues. You’ll see it start to foam and brown specks will collect on the bottom of the pan. It will smell nutty and fragrant. Keep a close eye on it. It can go from brown to burnt in a quick second. When your brown butter has cooled to room temperature, the rest of the recipe comes together quickly. You can also brown your butter a day ahead and keep it in the refrigerator. Bring it to room temperate before using.

This delightful bread goes well with coffee or tea and is just as delicious the next day. Store covered at room temperature.

Print Recipe
 Butterscotch Bread
Course Breakfast, Brunch, Dessert
Keyword butterscotch, cake, loaf
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Course Breakfast, Brunch, Dessert
Keyword butterscotch, cake, loaf
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Instructions
Butterscotch Bread
  1. In a small saucepan, cook the butter over medium heat until brown and fragrant. When brown specks (not black!) collect at the bottom of the pan, immediately transfer the butter to a small bowl. Let cool to room temperature.
  2. Preheat the oven to 350ºF. Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
  3. In a medium bowl, beat the brown butter, brown sugar, eggs, vanilla and buttermilk until smooth.
  4. Stir in the flour mixture in two additions. Mix just until combined. A few lumps are okay.
  5. Transfer the batter to prepared baking pan. Bake until the top is deep golden brown and q toothpick inserted into center comes out clean, about 38-43 minutes.
  6. Let the bread cool in pan for 10 minutes, them turn it out onto a cooling rack to cool completely. Top with two coats of butterscotch glaze.
Butterscotch Glaze
  1. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt.
  2. Continue stirring over medium heat until the mixture comes to a boil. Boil for two minutes.
  3. Turn the heat down and slowly stir in the heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in the vanilla extract.
  4. Transfer the butterscotch glaze to a small bowl and let cool until thickened.

Pumpkin Cake

Pumpkin Cake

This perfect pumpkin cake brings back memories. The tender, moist texture reminds me of the pumpkin cake bars I used to make in junior high. I got the treasured bar recipe from an old children’s cookbook. I lent the cookbook to a neighbor and never saw the book or the recipe again. Through trial and error, I came up with this cake, which I think is even better! It’s so delicious it doesn’t need frosting, but the classic pairing with cream cheese frosting takes it over the top.

Print Recipe
 Pumpkin Cake
Course Dessert
Keyword cake, pumpkin
Servings
Ingredients
Pumpkin Cake
Cream Cheese Frosting
Course Dessert
Keyword cake, pumpkin
Servings
Ingredients
Pumpkin Cake
Cream Cheese Frosting
Instructions
Pumpkin Cake
  1. Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan* with parchment paper**. Grease and flour the insides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, beat the sugar, oil, eggs, vanilla and pumpkin purée with an electric mixer or by hand with a whisk, until well combined
  4. Stir in the flour mixture, just until combined.
  5. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 38-43 minutes.
  6. Cool the cake in pan for 10 minutes. Remove the cake from pan and transfer to a cooling rack.
Cream Cheese Frosting
  1. In a large bowl, beat the cream cheese and butter together with an electric mixer, until creamy.
  2. Beat in the vanilla extract and salt until well combined.
  3. On low speed, beat in the powdered sugar.
  4. On low speed, beat in the heavy cream a little at a time until your desired consistency is reached. Stir with a spatula to smooth out any bubbles.
Recipe Notes

*To find the cake pan I used, click here.

**To find the parchment rounds I used, click here.

Chocolate Turtle Drop Cookies

A chocolate turtle is a confection made with caramel and pecans. The shape resembles a turtle, which is how it got the name. This is my version of a turtle cookie, loaded with plenty of delicious add-ins.

Print Recipe
 Chocolate Turtle Drop Cookies
Chocolate cookies loaded with chopped chocolate, caramel chips, and toffee bits, topped with pecans.
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Course Dessert
Keyword chocolate, cookies
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
  3. In a separate large bowl, cream the butter, granulated sugar and brown sugar together with an electric mixer at medium speed, until light and fluffy.
  4. Beat in the eggs and vanilla in three separate additions, making sure each addition is incorporated before adding the next. Beat in the flour mixture just until combined.
  5. Set aside 20 chunks of the chopped chocolate. Fold the remaining chopped chocolate, the caramel chips and the toffee bits into the dough.
  6. Place twenty 2-inch size portions of dough about 2-inches apart onto the prepared cookie sheets. (I used a #24 portion scoop*)
  7. Top each cookie with a chunk of the reserved chocolate and a pecan half. Bake until the surface of the cookies is set, about 10-11 minutes. Let cool on the baking sheet for 1 minute then transfer to a cooling rack.
Recipe Notes

To find the portion scoop I used, click here.

Peaches and Cream Loaf Cake

Every peach season, I get excited by the abundance of peaches at my local farmers market and I end up buying way too many. So if you’re like me and you have ripe peaches sitting on your counter, turn them into peach purée. I love adding peach purée to my iced tea or adding it to desserts like this moist, tender cake. This is one of my most popular cake recipes on social media, and for good reason. It does not disappoint! To watch the TikTok video, click here.

Print Recipe
 Peaches and Cream Loaf Cake
Moist, tender peach cake with peach cream cheese icing
Course Breakfast, Brunch, Dessert
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Course Breakfast, Brunch, Dessert
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Set aside 2 tablespoons peach purée for icing.
  4. In a large bowl, beat sugar, oil, eggs, remaining peach purée and extracts until smooth.
  5. Add flour mixture and beat just until combined.
  6. Transfer batter to prepared baking pan. Bake until toothpick inserted into center comes out clean, about 38-45 minutes.
  7. Let cake cool in pan for 10 minutes, then turn out onto a cooling rack to cool completely. Spread icing on cooled cake.
Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar, salt, vanilla extract and 1 tablespoon of peach purée. Beat until smooth. Add additional peach purée, if needed, until desired consistency is reached. Fold in diced peaches.

Blackberry Oatmeal Cookies

Blackberry Oatmeal Cookies by Brownie Mischief

We’ve all heard our parents telling their childhood stories of walking miles to school and suffering worse hardships than we ever had to. My mom used to tell me stories like that, but she had a sense of humor, so her stories were always fun to listen to. She used to tell me about her friend’s mother, who would make big, delicious oatmeal cookies. My mom would trade her baloney sandwich nearly every day to get one of those cookies from her friend. She reminisced about those cookies so much, that I set out to make her some when I learned to bake. She and my grandmother would taste test batch after batch of my cookies over the years. I have probably baked enough oatmeal cookies to circle the earth. Okay that’s an exaggeration, but seriously I have baked quite a few. Of all the oatmeal cookies I’ve baked, these are one of my favorites!

Most of the time when you see fruit added to an oatmeal cookie, it’s dried fruit, like raisins or cranberries. That’s mostly because if you just dump fruit into your cookie dough, the fruit releases water, leaving soggy spots in your cookies. To solve that issue, for this recipe, I macerate the blackberries before baking. The purple blackberry juice that’s released from the berries is used to make a beautiful lilac icing to drizzle over the cookies.

Print Recipe
 Blackberry Oatmeal Cookies
Course Dessert
Keyword cookies
Servings
cookies
Ingredients
Brown Butter
Macerated Berries
Oatmeal Cookies
Icing
Course Dessert
Keyword cookies
Servings
cookies
Ingredients
Brown Butter
Macerated Berries
Oatmeal Cookies
Icing
Instructions
  1. In a small, light colored saucepan, melt 1/2 cup (4 oz or 113g) of butter over medium heat, stirring occasionally, until dark golden and fragrant. You will see brown particles sink to the bottom. Keep a close eye on it. It can go from toasted to burned very quickly.
  2. Remove from heat and immediately transfer the brown butter, including the brown particles, to a small bowl. Refrigerate until solid, about one hour.
  3. Place the blackberries in a medium bowl. Sprinkle with granulated sugar and toss to coat. Let sit for 30 minutes until the berries release their juices.
  4. Drain the blackberries and reserve the juice.
  5. Preheat oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  6. In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
  7. In a large bowl, beat brown butter, softened butter and brown sugar until light and fluffy.
  8. Add eggs and vanilla extract in three separate additions and beat until well combined.
  9. Stir in the flour mixture just until combined.
  10. Stir in the oats just until combined. Gently fold in the blackberries.
  11. Scoop 1/4 cup sized portions of dough, about 2 inches apart, onto the prepared cookie sheets. *I used a #16 2 ounce scoop.
  12. Bake until the cookie tops are set and the edges are golden brown, about 13-15 minutes. Transfer the cookies to a cooling rack to cool completely.
  13. Pass reserved blackberry juice through a sieve to remove the seeds.
  14. In a small bowl, whisk together the powdered sugar, heavy cream and one tablespoon of the reserved blackberry juice until smooth. Add more blackberry juice, a little at a time, until desired consistency is reached.
  15. Drizzle the icing over the cooled cookies.
Recipe Notes

*To find the portion scoop I used, click here.

Pink Lemonade Cake

This cheerful little loaf cake feels like a spring or summer picnic with lemonade and sunshine. It’s similar to a pink lemonade cake that my elderly neighbor used to make when I was growing up. She made it for all the neighborhood kids and we always gobbled it up. When I was about eight years old she taught my friend and me how to make it. She used a yellow cake mix in a large baking pan and poked holes all over the cake, then drenched it in a pink, sugary lemon icing. I transformed that happy pink lemonade memory into a delightful loaf cake made from scratch.

To watch the TikTok video, click here.

Print Recipe
 Pink Lemonade Cake
A tender, moist loaf cake that tastes just like pink lemonade
Course Brunch, Dessert
Keyword cake, pink lemonade
Servings
8 x 4-inch loaf
Ingredients
Pink Lemonade Cake
Lemon Syrup
Icing
Course Brunch, Dessert
Keyword cake, pink lemonade
Servings
8 x 4-inch loaf
Ingredients
Pink Lemonade Cake
Lemon Syrup
Icing
Instructions
Pink Lemonade Cake
  1. Preheat oven to 325ºF (163ºC). Line the bottom of an 8 X 4-inch loaf pan with parchment paper. Grease and flour the sides.
  2. In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
  3. In a small bowl, whisk together the milk and sour cream.
  4. In a large bowl, beat the sugar, oil, eggs, lemon zest and strawberry extract until smooth.
  5. Stir in the flour mixture in two additions, alternating with the milk mixture. Stir just until combined. Stir in food color a little at time until your desired shade is achieved.
  6. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into center of the loaf comes out clean, about 45-50 minutes. Meanwhile, prepare lemon syrup.
  7. Let the cake cool in the pan for 10 minutes, then remove from pan and transfer to a cooling rack. Poke holes all over the top of cake with a skewer.
  8. Brush the warm cake generously with the lemon syrup. Let the cake cool completely, then top with icing.
Lemon Syrup
  1. In a small saucepan, combine the juice of one lemon with enough water to equal 1/4 cup. Add sugar and stir over medium-low heat until sugar is dissolved. Remove from heat.
Icing
  1. In a medium bowl, beat the butter, powdered sugar, 1 tablespoon lemon juice, the strawberry extract and a pinch of salt, until smooth. Add more lemon juice until your desired consistency is reached. Mix in gel food color.
Recipe Notes

*To find the gel food color I used, click here.

Lemon Crinkle Cookies

Lemon Crinkle Cookies by Brownie Mischief
Click here to watch the video

Crinkle cookies, also known as crackle cookies, have been around for a very long time. The pretty, crispy, cracked exterior and the soft, moist interior are what we love about them! There’s definitely no shortage of recipes for crinkles out there, everything from chocolate to red velvet. I even saw an audacious cookie company selling lemon crinkles for twelve dollars each, more money than it will cost for this entire batch! So many of the recipes I tried were disappointing, especially the ones made with cake mix. So I created my own version and I’m sharing it with you. Here’s to making sure delicious lemon crinkle cookies are available for all to enjoy, not just a select few.

This recipe requires a bit of chilling, which I know many people don’t like because they’re impatient. I happen to be one of those people. Old fashioned crinkle cookies require about 3 hours of chilling. My recipe has the addition of cornstarch, which helps prevent spreading and allows for a shorter chilling time. As an added bonus, cornstarch makes the cookies more tender. Win win!

Fresh lemon zest and lemon juice in these cookies is crucial to the best lemon flavor. A bit of pure lemon extract is added to enhance that flavor. Don’t be tempted to use imitation extracts. The flavor will disappoint you. I added two drops of lemon yellow food color, which made them so pretty they look like pure sunshine!

Print Recipe
 Lemon Crinkle Cookies
Lemon cookies with a crackled, crispy exterior and a soft, tender interior
Course Dessert
Servings
cookies
Ingredients
Course Dessert
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and baking soda.
  2. In a large bowl, cream the butter, sugar and lemon zest together until light and fluffy.
  3. Beat in the egg until well combined.
  4. Mix in the lemon juice, extracts and food coloring until well combined.
  5. Add the flour mixture and mix just until combined.
  6. Refrigerate the cookie dough for 30 minutes to one hour.
  7. Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  8. Roll the dough into balls, about 2 tablespoons each. **I used a #30 portion scoop.
  9. Roll the dough balls generously in powdered sugar.
  10. Place two inches apart onto the prepared baking sheets.
  11. Bake for 10-12 minutes. Let cool on the cookie sheet for one minute then transfer to a cooling rack.
Recipe Notes

*To find Americolor lemon yellow gel food color, click here.

**To find a #30 cookie scoop, click here.

To find the striped wax paper pictured above, click here.