Lemon Crinkle Cookies

I love lemon. Especially in the spring time. Easter, lemons and springtime just go together in my book.

A friend recently sent me a link to a recipe for Lemon Crinkle Cookies. It had won one first place in a cookie contest at LDS Living magazine.

Since I had a whole bag of lemons sitting on my kitchen counter, just waiting to be used, I decided to give the cookies a try – right then. I mean don’t you put everything on hold in life when a new lemon recipe is calling your name? Well, I do!

The cookies have a nice light lemon flavor to them, not too tart or overpowering. They also have a nice soft texture and the powdered sugar coating gives them a melt in your mouth quality. They would be quite lovely with a cup of tea.

Happy Springtime (even though it still looks and feels like winter her in Portland!)

Lemon Crinkle Cookies

Lemon Crinkle Cookies
Makes 2-3 dozen

½ C butter, softened
1 C sugar
½ tsp vanilla extract
1 whole egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1-½ C flour
½ C powdered sugar

Preheat oven to 350 degrees.

In a large bowl, mix together the butter and sugar together until light and fluffy 3-5 minutes. Add in the vanilla, egg, lemon zest, and lemon juice. Add in flour, baking soda, baking powder and salt until just combined, excluding the powdered sugar. Pour powdered sugar onto a bowl. Form dough in a ball and roll in powdered sugar. Place on greased or parchment lined baking sheet. Bake for 9-11 minutes or until bottoms begin to barely brown Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

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