Lemon Crinkle Cookies

Glenda Whisenhunt


This recipe is the first place winner of the LDS Best Cookie Contest by Lauren Brennan.

★★★★☆ 4 votes


1/2 c
butter, softened
1 c
granulated sugar
1/2 tsp
vanilla extract
1 tsp
lomon zest
1 Tbsp
fresh lemon juice
1/4 tsp
1/4 tsp
baking powder
1/8 tsp
baking soda
1 1/2 c
all purpose flour
1/2 c
powdered sugar


1Preheat oven to 350 degrees.
Greast light colored baking sheet with non-stick cooking spray and set aside.
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.
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.
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.

About this Recipe

Course/Dish: Cookies
Hashtag: #lemon