Most lemon cookies only have a small hint of lemon in them and you can barely taste it, but these cookies are different. They are sweet, chewy, fresh, and taste of real lemons. Even if you aren’t a huge lemon fan, you will find yourself going back for seconds.
Lemon Crinkle Cookies Recipe
Makes 2 dozen
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
Lemon zest from 1 lemon*
Fresh lemon juice from 1 lemon*
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
Lemon zest from 1 lemon*
Fresh lemon juice from 1 lemon*
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
*I love lemons so I personally thought that using the juice and zest from an entire lemon was delicious. You can use more or less depending on your personal preference.
Directions:
Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray or line with parchment paper (this is my favorite method and makes for easy clean-up!)
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.
Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray or line with parchment paper (this is my favorite method and makes for easy clean-up!)
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.
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.
I made these cookies for a bake sale and they were a huge hit so I am sure you will enjoy them just as much! They would be perfect for your next spring party, a wedding shower, or for yourself!
Question
What is your favorite cookie recipe?
Yum these look great (also saw them on Becky's blog). My favourite cookie is probably just classic chocolate chip :)
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