Lemon Crinkle Cookies
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
- Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. (Or use a silpat.)
- 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.
- 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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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