Friday, May 20, 2011

lemon crinkle cookies

Oh. My. Goodness. These cookies are SO yummy! Especially if you happen to be on a total lemon kick like I am at the moment. And they were way easier than I was expecting.

I found the original recipe on Pinterst, of course, but I modified it a bit after a recommendation from a friend who had just made them. Here's what I did:

lemon crinkle cookies
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 large lemon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
1 cup powdered sugar

Preheat oven to 350 degrees. Grease, or cover your baking sheets with foil and set aside. I use foil because it's way easier to throw away a sheet of foil than scrape and clean my old-ish cookie sheets.

In a large bowl, cream butter and sugar together until light and fluffy. Zest and juice the entire large lemon. Add in the vanilla, egg, lemon zest and juice. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Make sure you scrape the sides down along the way. Pour powdered sugar onto a large plate. Roll the dough into a one inch ball and then roll through the powdered sugar.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not shiny}. If you're using a non stick darker baking tray, reduce baking time by about 2 minutes. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. Or let them cool on the baking sheet like I did because I don't yet have a cooling rack.

My friends liked them, my co-workers liked them, even Steven liked them. They are nice and light, which will be great for warmer days. Not so much for self-control.


xoxo, christa


  1. Yum! I might have to try these :)

  2. These look so yummy! I think I want to make cookies tonight now :)

  3. Could you maybe stop posting those pics from all those delish things. :( I'm trying to loose weight... #sadface



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