Lemon Crinkles. I had never had one of these before. But it just so happened that a friend gave me a whole lot of lemons that needed to be used up. I love cookies. I love lemons. This seemed like a no brainer. This Lemon Crinkle recipe happens to be the winner of the LDSLiving.com 2011 cookie contest. The original recipe is posted here. I just tweaked slightly. And for the record, these are great! Chewy, sweet, tangy! I doubled the recipe and made them the size of a typical chocolate chip cookie. Delish!
Lemon Crinkles
- 1 cup butter, softened
- 2 cup granulated sugar
- 1 teaspoons vanilla extract
- 2 eggs
- 2 teaspoon lemon zest
- 2 Tablespoon fresh lemon juice
- 1/2 teaspoons salt
- 1/2 teaspoons baking powder
- 1/4 teaspoons baking soda
- 3 cup all-purpose flour
- 1/2 cup powdered sugar
Preheat oven to 350 degrees.
In a large bowl, cream butter and sugar together until light and fluffy. (about 4 minutes) Add 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 shallow dish. Roll a heaping Tablespoon 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.
These look like wonderful cookies! I’ll make them for my next tea time!