I don't know how the weather is where you all are, but so far this week, it's been absolutely gorgeous here! This past weekend, I was able to visit with my mother-in-law (she flew in from out of state), so I baked some cookies to celebrate. (Along with giving her one of these Infinity Scarves as an early Mother's Day gift.) With the weather finally feeling like summer, I thought it would be nice to have a summery cookie, as well.
I found this recipe from LDSLiving.com for lemon crinkle cookies and decided to give them a shot. I think they went over really well! The original recipe was very subtle in lemon flavor, so I did add a little extra, but decided it probably should have even more.
I tweaked it a bit to satisfy our lemon-loving tastebuds, so if the recipe below looks like it will be too much lemon for you, go ahead and use the original recipe with the subtle lemon flavor.
(To me, the original recipe tastes more like a soft, buttery cookie with a hint of lemon.)
If you are craving some fun, summery cookies, this recipe is for you! And, bonus...you probably already have everything you need! I love when that happens!
These cookies aren't hard and crunchy, so if that's what you're looking for, you may not be happy with this recipe. They are soft, melt in your mouth, buttery, lemony yumminess.
It definitely was fun to switch it up from the usual chocolate chip. :)
These cookies aren't hard and crunchy, so if that's what you're looking for, you may not be happy with this recipe. They are soft, melt in your mouth, buttery, lemony yumminess.
It definitely was fun to switch it up from the usual chocolate chip. :)
Recipe adapted from LDSLiving.com
Ingredients
1/2 c. butter, softened
1 c. sugar
1/2 tsp. vanilla
1 egg
3-4 Tbsp. lemon zest
3 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 2/3 c. flour
about 1/2 c. powdered sugar (for rolling dough)
Directions
Preheat oven to 350 degrees.
Cream butter and sugar until light & fluffy.
Whip in vanilla, egg, lemon zest, and lemon juice. Be sure to scrape sides, as well.
Combine salt, baking powder, baking soda, and flour and slowly add to creamed mixture.
Dough will be soft and somewhat sticky.
Form into balls and roll in powdered sugar.
Place on baking sheet, covered in parchment paper, and bake for 9-11 minutes. Bottoms will barely brown and tops of cookies will look matte (not melty or shiny).
Let cool on pan for about 3 minutes, then transfer to cooling rack.
Step by Step Directions with Pictures:
Preheat oven to 350 degrees.
Cream butter and sugar until light & fluffy.
Whip in vanilla, egg, lemon zest, and lemon juice.
Mix well, scraping sides occasionally.
Combine salt, baking powder, baking soda, and flour and slowly add to creamed mixture.
Dough will be soft and somewhat sticky.
Form into balls.
I used my small Pampered Chef scoop (size is approximately 1 tablespoon).
Roll in powdered sugar.
Place on baking sheet, covered in parchment paper, and bake for 9-11 minutes.
Bottoms will barely brown and tops of cookies will look matte (not melty or shiny).
Let cool on pan for about 3 minutes, then transfer to cooling rack.
Those look so good! I will have to make them very soon! :)
ReplyDeleteThank you! Let me know how you like them them, if you try them. :)
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