Ok well, maybe I didn’t quite get the “crinkly” part down with these cookies, but they sure are soft, chewy, and bursting with bright, happy lemony flavor.
I’ve noticed a couple themes on this blog, one of which is lemon as an ingredient. I also find it interesting that although I usually associate lemons with summertime, the life of this blog has only spanned the fall, winter, and now early spring months so far. I wonder if I’ve been subconsciously trying to inject light and happiness into the shorter, often grey days of late fall and winter in the northeast (I’m convinced I suffer from SAD).
If that’s the case, these cookies sure do help.
Well, onward to the long sunny days of spring and summer!
Lemon Crinkle Cookies
Adapted from heatherhomemade
1/2 c. (8 Tbsp) unsalted butter, softened
scant 1 c. sugar
3 Tbsp of fresh lemon juice (~3/4 of the juice from a medium lemon for me. Next time, I’m adding all the juice for even more tartness.)
2-3 Tbsp lemon zest, according to taste (2 Tbsp was ~2 medium lemons for me)
1/2 tsp vanilla extract
scant 1/4 tsp fine sea salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 c. all-purpose flour
1/2 c. powdered sugar, set aside
1. Preheat oven to 350 degrees F.
2. Beat butter and sugar until fluffy.
3. Add the egg, lemon juice, zest and vanilla. Beat until thoroughly combined.
4. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt) and mix.
5. Add the dry ingredients to the wet and mix until just combined.
6. Portion dough into balls roughly the size of a heaped teaspoon.
7. Roll dough balls in the powdered sugar to coat.
8. Bake 8-10 minutes, or until cookies take on a matte appearance (no longer shiny).
9. Let cool for several minutes before transferring to cookie rack.