Lemon Crinkle Cookies

Lemon!  Lemon!  Lemon!  Lemons in baked goods is just amazing, in my humble opinion.  And these little beauties are no exception. I had never heard of these cookies until just a few weeks ago when I stumbled onto them on Pinterest.  I checked out the recipe, and thought “Yep, those have got to be good.”  Even good enough for my dear honey, as it turns out.  🙂

What’s great about these cookies is that they have this ever-so-slightly crispy outside and fluffy, soft inside.  They are also simple to make and come out looking lovely.  If you make them smaller, you could serve them at your ladies’ afternoon tea with the angel biscuits.  They would be dainty and lovely.  So go get some primroses and pansies, pick out your springy-est dress, invite your friends, and have a great little time sitting on the patio discussing Jane Austen and Easter plans as you sip iced tea (I’m Arkansan!) and eating these cookies.

Thank you to http://www.ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe for this recipe.

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Ingredients:

  • ½ cups butter, softened
  • 1 cup granulated sugar
  • ½ teaspoons vanilla extract
  • 1 whole egg
  • 1 teaspoon lemon zest  (I didn’t have any of this, so I obviously left it out.)
  • 1 tablespoon fresh lemon juice  (I doubled this to make up for the lemon zest.)
  • ¼ teaspoons salt
  • ¼ teaspoons baking powder
  • ⅛ teaspoons baking soda
  • 1-½ cup all-purpose flour
  • ½ cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees.  Grease light colored baking sheets with non-stick cooking spray and set aside.
  2. 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.
  3. 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.

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