Lemon Crinkle Cookies

lemon crinkles


After Kate and Kevin left, and my crazy hectic day was over, I decided to make some lemon crinkle cookies with the leftover lemon I had from dinner.  These are SO GOOD OMG.  Unfortunately, they’re very addicting….eating 4 at a time is definitely not out of the question.  I left a plate of cookies with Charlie while playing Borderlands, and when I came back to the bedroom for bed, they were all gone!  Impressive, huh?

When you’re making these, check out the process of how the cookies turn out the way they do!  It’s incredible, how they start completely frosted with confectioner’s sugar, and end up looking a little crinkled on the top.  They taste a lot like those lemon filled Girl Scout cookies…mmmm.  Hope you decide to make them!

YIELD: 3 dozen cookies

TIME: 1 hour

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
zest from 1 lemon
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

Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice.  Stir in all dry ingredients slowly until just combined, except the powdered sugar. Scrape sides of bowl and mix again briefly.

Pour powdered sugar in a small bowl. 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 or 10 minutes, or until bottoms begin to barely brown and cookies look matte.  After 30 seconds, use a spatula to remove cookies from their spots on the cookie sheets.  Let cool and eat immediately.

Hope y’all enjoy!

xoxo, Sara


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