You'll want to try these lemon cookies, I promise. They're soft & light, with a wonderful lemony freshness... they're basically the opposite of an overly sweet, rich cookie - which makes it way too easy to have multiple at a time.
Lemon Crinkle Cookies
Recipe adapted from here
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tsp. freshly grated lemon zest (I used meyer lemon)
- 1 Tbsp. freshly squeezed lemon juice (I used meyer lemon)
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/8 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners, parchment or lightly coat with cooking spray.
In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients* (except the powdered sugar) and mix until just combined. Place the powdered sugar on a large plate, and roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.
Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Make sure you don't overbake! Let cool and enjoy!
*Note: I added a couple extra tablespoons of flour to my dough because the 1 1/2 cups that the recipe calls for wasn't enough for the dough to come together & form balls. However, I think I added a smidge too much flour, since my cookies barely crinkled... they tasted fabulous, but didn't have the pronounced cracks running through them. Bottom line - don't be worried if you're dough seems a little liquidy.
