Friday, January 2, 2015

Lemon Crinkle Cookies


What delicious, lemony, soft-on-the-inside-crispy-on-the-outside cookies! I made these last month, and I'll be making them again this month. It's posted on Lauren's Latest  and made about 2 dozen cookies for the size I made.

Lemon Crinkle Cookies

½ c. butter, softened
1 c. sugar
½ t. vanilla extract
1 whole egg
1 t. lemon zest
1 T. fresh lemon juice
¼ t. salt
¼ t. baking powder
⅛ t. baking soda
1-½ c. flour
½ c. powdered sugar
Preheat oven to 350°. 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 no longer look 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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