This recipe was adapted from LDS Magazine. I, of course, wanted it to be more lemony as I was baking them for one of my best friends who adores lemon and is off with her family for a 2-month summer escapade. The cookies themselves are very lovely, go brilliantly with a nice cup of English Breakfast tea, and according to my 4 year old son are tied with chocolate chip cookies as his favourite (this is no small feat).
Lemon Crinkle Cookies
Makes 2 dozen
½ c. butter, softened
1 c. granulated sugar
½ tsp. vanilla extract
2 tbsp. lemon zest
1 tbsp. fresh lemon juice
¼ tsp. salt
¼ tsp. baking powder
⅛ tsp. baking soda
1½ c. all-purpose flour
½ c. powdered sugar
Preheat oven to 350 degrees. Tear off parchment paper the right size for your cookie sheets.
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 spoon of dough into a ball (about an inch in diameter) 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.
One thought on “Lemon Crinkle Cookies”
I made these (my own gluten free version of course), they are GREAT !!! Thanks for the recipe (Dylan and Hunter say “thank you” too)