Lemon Crinkle Cookies

I love making cookies for my family, and I know that they love it when I make cookies, because they eat them up quickly. We enjoyed eating these Lemon Crinkle Cookies on our front porch while we soaked up the summer evening.

Lemon Crinkle Cookies
½ cup butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1-½ cups all-purpose flour
½ cup 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 extract, egg, lemon zest, and lemon 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.


The recipe used was from LDS Living.