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.
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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