Photo and recipe via Lauren's Latest
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Lemon Crinkle Cookies
yield: 2-3 dozen
Ingredients:
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
1¼ cup All-purpose Flour
½ cups Powdered Sugar
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
1¼ 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.
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.
- Adrian