Lemon Crinkle Cookies

I wanted to bring some dessert to my friend and her husband, too, so I looked through my favorite cookie recipes and remembered how awesome this one was. It’s bright and lemony, and is sure to brighten anyone’s day (or any time in the middle of the night, as is the case for a lot of new parents). The powdered sugar-coating kind of bakes into these, so I dusted them with a little more after they were finished, too. These are outstanding, and I hope they enjoy them!

Lemon Crinkle Cookies
Lauren’s Latest

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Big Flavors Rating: 5 Stars