Lemon Crinkles

This cookie recipe, Lemon Crinkles, leans on butter, granulated sugar and vanilla extract. It makes 24 Cookies and takes about 26 minutes.

• Yield 24 Cookies
• Ready in 26 minutes
• Prep 15 minutes
• Cook 11 minutes

Ingredients

• 1/2 cup butter (softened)
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
• 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

1. Preheat oven to 350 degrees. Line rimmed baking sheets with 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, egg, 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! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

Cool the cookies on the sheet for a few minutes, then move them to a rack.