lemon crinkle cookies

Lemon Crinkle Cookies are the lemon version of the super delicious Chocolate Crinkle Cookie often seen around Christmas time at Cookie Exchanges. 

Have your heard of them? Better yet, have you tried them?

I hadn't heard of Lemon Crinkle Cookies until my husband told me that he saw them featured in an on-line magazine, and that they looked amazing.

So, I did a little research and found that there are a few different Lemon Crinkle Cookie recipes out there.

Although the differences in the recipes are quite subtle, they yield very different cookies! Either moist and chewy, or cakey.

I don't know about you, but we prefer moist, chewy cookies over cakey ones.

And of all the recipes I sampled over the week, this one yields the most moist, chewy Lemon Crinkle Cookie. YUM!

So grab a lemon at the market this week, 

and bake a batch of these Summer-time treats!

Here's what you'll need . . .

½ cups butter, room temperature

1 cup sugar

½ teaspoons vanilla extract

1 egg

Zest of 1 medium 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

**If you like a more cakey cookie, then add 1/2 cup more flour and 1 more egg to the recipe above.

Directions

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. 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, slightly flatten with your fingers making a flattened top, and then 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.

bon appetit!

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lemon cake batter truffles

Have you heard of Cake Batter Truffles?

They're made using cake mix (from a box) and a few other ingredients. They're incredibly moist and tender . . .alot like a traditional chocolate truffle in texture.

                      Here's the best part . . . there's no baking involved, just mixing and refrigerating.

I made traditional Cake Batter Truffles for the first time here. Aren't they pretty with rainbow sprinkles!

Since we're quickly approaching the end of Summer, I thought it would be fun to make                                                  a lemon version.

They're easy and fun to make, as well as eat . . . with their crisp chocolate shell and soft, sweet interior.

        If you like lemon, then you'll love these petite lemon truffles!

I think they're just perfect for a Summer picnic or Shower!

Here's what you need . . .

1/2 cup unsalted butter, softened

1/2 cup sugar

1 1/2 cups flour

1 cup LEMON cake mix, dry

Zest of 1 small lemon

1 tsp. vanilla

3 Tablespoon milk 

1/8 tsp. salt

2 Tbsp. sprinkles

16 oz white dipping chocolate or Almond Bark

           (I prefer Almond Bark)

Preparation

Beat together butter and sugar using an electric mixer until combined. Add lemon zest. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon of milk or more, if needed, to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. 

Chill cake batter truffles in the refrigerator until serving. 

Makes around 24-30 truffles.

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