If you are familiar with my blog, you know that I LOVE lemon desserts. There is something about summertime that gives me a taste for baking up anything lemon flavored! These buttery lemon crinkle cookies are nothing short of amazing. They are a perfect mix of tangy lemon on the inside and sweet powdered sugar on the outside.
Bake up a batch (or two!) and try them for yourself. If it’s anything like my house, they won’t last long 
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 whole egg
- 2 teaspoons lemon zest
- 2 Tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and spray lightly with non stick cooking spray.
- Cream butter and sugar together until light and fluffy. Then mix in the vanilla, egg, lemon zest and lemon juice. Scrape sides of the bowl and continue mixing until until all ingredients are incorporated together.
- Mix together all dry ingredients (except powdered sugar) until combined. Be sure to only add a small amount of dry ingredients at a time. Continue to scrape the sides and bottom of the bowl and mix together until all dry ingredients are combined.
- Pour some powdered sugar into a bowl. Take a teaspoon of dough (about the size of a medium cookie scoop) and roll into the powdered sugar. Place the dough on the baking sheet and continue until all dough is gone.
- Bake for 9-11 minutes or until the cookies barely begin to brown. I always check my cookies a few minutes before what the recipe recommends since ovens can bake differently. You want the cookies to have a matte finish (dull, not shiny).
- Remove cookies from oven and let rest for at least 3 minutes before transferring them to a cooling rack.
Recipe adapted from Lauren’s Latest.
