lemon crinkle cookies
This recipe is the first place winner of the LDS Best Cookie Contest by Lauren Brennan.
prep time
cook time
method
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yield
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 - egg
- 1 teaspoon lomon zest
- 1 tablespoon fresh lemon juice
- 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
How To Make lemon crinkle cookies
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Step 1Preheat oven to 350 degrees. Greast light colored baking sheet with non-stick cooking spray and set aside.
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Step 2In 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 -- EXCEPT FOR POWDERED SUGAR -- slowly until just combined. Scrape side of bowl and mix again briefly.
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Step 3Pour 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.
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Step 4Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melted or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
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