{Recipe} Lemon Crinkle Cookies

Lemons are the quintessential summer fruit and though our summers are {hopefully} winding down to a dull burn, we can still enjoy the pleasures that this snappy little citrus provides.

Conjured into life by Lauren Brennan, these gently sweet, chewy and tender Lemon Crinkle Cookies are award winning, and you’ll know why the moment you take one bite and let the flavors dance on your tongue. Stirred up with zest and freshly squeezed lemon juice and rolled in a soft dusting of powdered sugar, they are the perfect punch for your lemon craving.

Here’s the recipe:

Lemon Crinkle Cookies

By Lauren Brennan

Makes 2-3 dozen (if you don’t get generous in your scooping)

Ingredients:

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:

Preheat oven to 350 degrees. Grease light colored 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 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.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Now, try to keep you kids from weedling you into giving them handfuls so they can have one little treat in their lunch boxes tomorrow. Good luck!

For another aaaaamazing lemon recipe from Christene you have to check out her Lemon Curd Cheesecake or if Chocolate and Peanutbutter are more your style you have to check out this recipe!

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Comments

  1. Kim says

    Do you think I could leave out the lemon juice and zest and substitue almond extract? If so, how much would I add to keep the consistency of the cookies right?

    • says

      Kim, you’d have to mess with it. There’s a whole Tablespoon of juice that you put in, so you might have to add milk. Let’s say 2 t. milk and 1 t. almond extract while omitting the zest entirely. Try it out. My dough was very soft. You could test out the moisture by adding a little milk at a time to be sure. Let me know how it turns out!

  2. says

    Hey there, I made these yummy cookies a while ago in Germany (where everybody loved them) using unsalted butter cause this is what’s normal for us. Now I am in the States and started wondering if you actually meant unsalted butter.
    And is it really inportant to make a ball and roll it in the powdered sugar? Cause I had some troubles forming balls.

    • vg says

      I made them last night, and just put them on the pan as balls. Mine didn’t flatten like these, they were more domed. So next time I’ll try flattening them a little.

  3. sarah says

    Just made these with Meyer lemons and they are freakin’ awesome! Definitely a keeper in my recipe book – thx!

  4. says

    Hi!
    I’d love it if you’d stop by and link these up to A Themed Bakers Sunday! The theme this week is anything Citrus!
    Hope to see you there!
    Cupcakeapothecary.blogspot.com

  5. Jennifer says

    YUM!!!  I saw this today and went straight to my kitchen and made them for my grandma. She loves lemons!! She said I could leave out some sugar and make them more tart.  :)  That's my grandma!  The person who surprised me was my son. He does NOT like sour… and he loved them!!  They are so soft and yummy!  This recipe is going into my binder full of favorite recipes. Thank you for posting it!!!

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