Lemon Crinkle Cookies

Guys, I don’t know if you have noticed, but I have been a little off baking recently. Turns out everything that was on my ‘to bake’ list had copious amounts of chocolate in it and I am still recovering from the luxurious flourless chocolate cake here.

Anyway, it was only natural that I turn to my second favorite baked goods flavor – lemon. It was only a matter of time that I decided upon this recipe here  and tweaked it only a little to produce a delicately flavored lemon cookie that went oh so well with a cup of tea in the afternoon. Now I don’t usually even drink tea in the afternoons, but with a cookie like this it seemed very much in order. Even my tot who several times during the baking process announced that she did not like lemon cookies and wanted to make ‘chap-e-chip’ (chocolate chip) cookies fell in love with these. A little too much so as I found out when I turned around and discovered that where there once were 4-5 cookies stacked on a plate there was now nothing, but crumbs.

This is not a puckeringly sour lemon cookie, but a more gently flavored one that seems to get better as it sits out for a little bit. I had almond extract handy so I used half that and half vanilla extract because I find that in ‘lemony’ things it adds an extra note of brightness.

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
1/4 teaspoons vanilla extract (or use 1/2 tsp vanilla and no almond)
1/4 teaspoon almond extract
1 whole egg
zest of 1 lemon 
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

Preheat an oven to 350 and lightly grease your baking sheets or just line them with parchment paper.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in extract(s), 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. At this point I put my dough in the fridge for half an hour to make it easier to roll.

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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, flatten slightly and repeat with remaining dough.

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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.

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

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Psst now that the world is a happy and sunny place again get ready for some icecream recipes! And kulfi! And popsicles! I may make a salad or two – bet you were more excited about the ice cream 😉

3 thoughts on “Lemon Crinkle Cookies

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