Nickel Allergy Friendly Classic Lemon Crinkle Cookies

Total time1 hr 50 min

Prep time20 min

Cook time30 min

Nickel Allergy Friendly Classic Lemon Crinkle Cookies

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Ingredients

24 servings

2 ¼ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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2 tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 ¼ cups granulated sugar
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract
½ cup powdered sugar, for rolling

Instructions

1
Whisk together the flour, baking powder, and salt in a medium bowl until combined. Set aside.
2
Beat the softened butter and granulated sugar in a large bowl with an electric hand mixer or stand mixer on medium speed until pale and fluffy, about 3 minutes.

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