by Kelly J. Larson
My friend, Chantima, made lemony citrus crinkle cookies a few days ago and I couldn’t stop thinking of them. I baked a batch late last night, then found happy taste testers today at Isaac’s school and can’t wait to share the recipe here. They are so good! I’ll add more photos soon.
Lemon Crinkle Cookies
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups flour
Mix butter and sugar together for 2 minutes. Add eggs, vanilla, lemon zest and juice. Combine dry ingredients together then add to mixture.
Using a medium stainless steel scoop, drop 12 balls of dough onto a Silpat lined perforated baking sheet. Put each dough ball into powdered sugar to coat completely. Shake off excess and return to baking sheet.
Bake approximately 10 minutes at 350 F degrees. Makes 22 cookies.
TIP: Do not press down cookies before baking as it will interfere with the crackle effect. Trust me — I tried that method. This is why I’m lacking pictures — because I need to bake more and refrain from smashing them down with a glass bottom beforehand. While that works with my MONSTER COOKIES, it messes up the gorgeous crackle effect with these yummy, luscious, buttery, lemon crinkle cookies.
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