Early this morning as I was cleaning out our refrigerator I found a lemon that needed to be used. Now most normal, non-sugar crazed people would probably think, “oh, just slice it up and add it to your water” but not me. As a lover of sweets, I saw it and my first thought was “it’s time to make some lemon cookies”… so, that’s exactly what I did!
I came across a recipe on Pinterest that looked yummy and had to try it. Needless to say, it didn’t disappoint! These cookies were simple and quick to make, not to mention the bottoms are nice and crunchy but the inside is so soft like a sugar cookie. A total winner in my book!
Lemon Crinkle Cookies adapted from Pinterest
- ½ cup butter (1 stick)
- 1 cup sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice (about half of a lemon that’s been squeezed)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 ½ cups all purpose flour
- ½ cup powdered sugar
- Preheat oven to 350 degrees and lightly grease baking sheet
- In large bowl, cream butter and sugar together until fluffy. Mix in vanilla, egg, lemon zest, & lemon juice. Slowly incorporate dry ingredients, except powdered sugar, until combined.
- Pour powdered sugar into small bowl. Roll one tablespoon of dough into ball and then roll ball in powdered sugar, coating generously.
- Place on greased baking sheet, spacing about 2 inches apart. Bake for about 10 minute, or until tops of cookies puff and crack.
- Cool on wire rack.