Today’s cookie comes from the Let’s Dish blog, and should bring many converts to our cause, If you like lemons, these cookies are for you.
A few weeks ago I shared a recipe for Strawberry Lemonade Cookies which used a cake mix. (I know, I know!) Today’s recipe is a crinkle cookie from scratch. And because we’re making these from scratch, the flavor is superb. Using lemon zest and juice both makes them taste spritely and wonderful. So sunny! So perfect for summer.
A warning: this dough is very fluffy and damp. It’s like a pound cake batter, instead of a cookie dough. Even once you’ve refrigerated it for an hour, it’s still going to be soft and messy to work with. But that’s the nature of crinkle cookies.
Lemon Crinkle Cookies From Scratch
(recipe from Let’s Dish )
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups flour
- 1/2 cup powdered sugar
In a large bowl, cream together butter and sugar until light and fluffy. Stir in vanilla, egg, lemon zest, and juice.
Add flour, salt, baking powder, and baking soda, mixing until combined. Refrigerate dough for one hour.
Preheat oven to 350 degrees. Place parchment on the baking sheets and set aside.
Put powdered sugar on a plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Place at about 1.5 inches apart, as the cookies will spread as they bake.
Bake for 9-11 minutes or until cookies are cracked on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
The cookies will puff and then drop just when they’re ready to remove from the oven. Mine took ten minutes.
Makes around 24 cookies.