lemon crinkle cookies
(4 ratings)
This recipe is the first place winner of the LDS Best Cookie Contest by Lauren Brennan.
(4 ratings)
Ingredients For lemon crinkle cookies
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1/2 cbutter, softened
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1 cgranulated sugar
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1/2 tspvanilla extract
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1egg
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1 tsplomon zest
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1 Tbspfresh lemon juice
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1/4 tspsalt
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1/4 tspbaking powder
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1/8 tspbaking soda
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1 1/2 call purpose flour
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1/2 cpowdered sugar
How To Make lemon crinkle cookies
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1Preheat oven to 350 degrees. Greast light colored baking sheet with non-stick cooking spray and set aside.
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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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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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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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