My best friend got married recently and my sister-in-law Sarah was super nice to watch my kids during the luncheon. To thank her I decided to make her cookies. I wasn’t exactly sure of her favorite kind so I decided to be a little tricky. I checked out her Pinterest dessert board to get ideas! Am I weird!?! I thought it was genius!  As soon as I saw Lemon Crinkle Cookies pinned on her board I decided to make it for her. You can’t go wrong when a cookie’s name has the word crinkle in it!  (Best example my Chocolate Crinkle Cookies.) Not to mention these cookies are award winning cookies too! (From LDS Living.)

These cookies were super simple to make. Once the dough is ready you roll it into little balls and then roll it in powdered sugar and  bake it.  I wasn’t exactly sure what to expect when I tasted it. I thought it’d be just another good cookie but oh my gosh! It was one of the best cookies ever! Sooo soft with a nice hint of lemon.  And my favorite part was how it seems to melt in your mouth.

Thanks Sarah for pinning such a great recipe!

Yield: Makes 2-3 dozen cookies

Lemon Crinkle Cookies

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Ingredients

• ½ cup butter, softened
• 1 cup granulated sugar
• ½ teaspoons vanilla extract
• 1 egg
• 1 teaspoon lemon zest
• 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

Instructions

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. (Or use a silpat.)
2. 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 and repeat with remaining dough.
3. 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.

Notes

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Very slightly adapted from LDS Living (Recipe by Laurens Latest)