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Cookie - Lemon Crinkle Cookies Recipe

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This recipe for Cookie - Lemon Crinkle Cookies, by , is from The Fujitani Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lynne Fujitani

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg
2+ teaspoon freshly grated lemon zest
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups all-purpose flour
1 cup powdered sugar

Directions:
Directions:
1. Preheat oven to 350 degrees. Line rimmed baking sheets with non-stick foil, silpat liners, parchment or lightly coat with cooking spray.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, eggs, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. Place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.
3. Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don't overbake! May need a quick dip of powdered sugar.
4. Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

 

 

 

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