Lemon Crinkles

Here's a yummy spring cookie for you. 

I made these yesterday with some friends. I love the zing of the lemon and like to use more juice and zest than the recipe calls for, but really, it's up to you. You can tailor it to your specific lemon needs. 

Also, in looking at other people's pictures of these cookies, I realize I'm a bit heavy handed with the powdered sugar too. What can I say, I like sugar. If you're gonna have a cookie, you better make it good!

Ingredients
½ cup butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1-½ cups flour
½ cup powdered sugar

Directions
Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside.  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 cookies and cracked on top.  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.





Recipe via Let's Dish