Feb 25, 2012

Lemon Crinkle Cookies

This recipe, with some very minor variations, has been making the rounds on the internet recently, especially on Pinterest. And after having made them myself this afternoon, I can see why. They are tasty--thin, delicate, lemony, and buttery. I'll be making these again for sure. Some variations I've seen suggest topping the cookies with a lemon glace and/or crushed Lemonheads candy. Another person substituted lime juice and zest for the lemon. These variations sound delicious, and I'll give those a try in the near future.

1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 to 2 teaspoons freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar

Preheat oven to 350 degrees. Line rimmed baking sheets with parchment or spray lightly with cooking spray.

Cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest, and juice and mix well. Add the dry ingredients (except the powdered sugar) and blend until just combined. Roll tablespoon-sized balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.

Bake the cookies for 9-11 minutes. I like a slightly crisper cookie, so I bake them until they are just slightly browned on the edges, but you may prefer baking them just until they will have lost a bit of their shininess on top. Whatever suits your fancy, but don't overbake them. Cool the cookies on a cooling rack and store in an airtight container.