Lemon Crinkle Cookies

Lemon Crinkle Cookies

Ingredients:

1/2 cup Butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

1 teaspoon lemon zest

1 tablespoon lemon juice

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup powdered sugar

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1. Preheat oven to 350 degrees F. Grease light colored baking sheets with non stick cooking spray and set aside.

2.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. Scrape sides of bowl and mix again briefly.

3. 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.

4. Bake for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (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.

These cookies were absolutely delicious. Possibly my best cookies ever made. They were perfectly chewy and crunchy and soft all at the same time. The only thing I wish I had done differently is put in more lemon zest and less sugar so there was more lemon taste and less sugar cookie.