Lemon Crinkle Cookies

Last Friday I was insanely busy at work and the guys in our IT department really saved my butt in helping me set up something I could have never done on my own. I decided they deserved some cookies.

Some chewy, sweet, lemon cookies.

They were really easy (especially for a non cookie baker) and they were really, really good too.

Just the right amount of softness, tartness, and sweetness. Right out of the oven they are very soft and almost cake like, but then they harden up just enough when they cool down.

The really reminded me these lemon brownies I made. Remember these?

It never hurts to have the IT guys on your side. Remember that … and make them these cookies.


Lemon Crinkle Cookies
 
(Makes about 2 dozen)

Recipe from laurenslatest.com on LDS Living

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.

4 Responses to “Lemon Crinkle Cookies”

  1. Made in Sonoma posted on March 21, 2013 at 3:02 pm (#)

    I totally have to bake these next time my Nanny gets a surplus of meyer lemons.

  2. Rachel posted on March 21, 2013 at 7:25 pm (#)

    These look so good and perfect for Spring! Thanks for sharing :)

  3. Heather posted on March 24, 2013 at 2:06 am (#)

    Thank you for this recipe! And they were great! My fiance and I made these tonight! They are great with vanilla ice-cream too lol. Next time I make them I’m def. going to add in a little more lemon and thinking to also roll it in granulated sugar.

    <3
    heather
    fashionistanygirl.com

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