Citrus Crinkle Cookies

Yields 18-20 | Prep time: 10 mins | Chill time: 10 mins | Bake time: 10-12 mins

The perfect summery cookies! These are light, not too sweet and full of amazing fresh citrus juices. The beautiful addition to any warm-weather dinner menu (and my personal favorite cookies to bring to a picnic in the park!)

Ingredients:

• 1 ¾ cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp kosher salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 tbsp lemon zest

• 1 tbsp orange zest

• 1 large egg

• 1 tbsp lemon juice

• ½ tsp orange juice

• 1 tsp vanilla extract

• ~½ cup powdered sugar (for rolling)

Instructions:

1. Preheat oven to 350° and line a baking sheet with parchment.

2. In a large bowl, cream butter, sugar, and citrus zests for 1–2 minutes until light.

3. Add egg, citrus juices, and vanilla. Mix until smooth.

4. Whisk in flour, baking powder, baking soda, and salt.

5. Pop the dough in the freezer for 10 minutes - just while the oven finishes preheating. This helps the dough firm up just enough for rolling.

6. Scoop into 1-tbsp balls, roll generously in powdered sugar, and place on the baking sheet about 2 inches apart.

7. Bake for 10–12 minutes, until puffed and cracked but still slightly soft in the center. Let sit on the tray for 5 minutes before transferring to a rack. Dust with more powdered sugar before serving and enjoy!!