Lemon Crinkle Sugared Cookies

Most of the time when I make cookies, I prepare them with instant pudding mix and/or oatmeal. Occasionally I go the peanut butter route, but it is a rare day when I make something lemony. These lemon crinkle sugared cookies turned out perfect for my husband: they are not overly sweet, they have the perfect hint of lemon flavor, and they bake up crispy when cooked for the full amount of time.

Lemon Crinkle Sugared Cookies
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1&1/2 teaspoons lemon zest
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoons baking soda
  • 1&1/2 cups all-purpose flour
  • *colored sugar for rolling
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with silpat or parchment paper.
  2. In a stand mixer, cream together the butter and sugar. Add the vanilla, egg, lemon zest, and lemon juice, beating well.
  3. Add the salt, baking powder, soda, and one-third of the flour and beat well. Add the remaining flour and beat until well combined.
  4. Form dough into balls (about 1&1/2 Tablespoons each). Roll into colored sugar. Place on prepared baking sheet. Bake for 16 minutes or until lightly golden on bottom and no longer shiny on top. (Bake for 2 minutes less for a softer cookie). Let cool on wire rack.
  5. Makes 2 dozen cookies

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