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Sunshine Lemon Crinkle Cookies”
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 whole egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 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, for rolling cookies
Equipment:
- Mixing bowls
- Mixer (hand or stand)
- Baking sheet
- Parchment paper
Instructions:
- Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the vanilla extract, egg, lemon zest, and lemon juice. Beat until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the salt, baking powder, baking soda, and flour.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape and Coat Cookies:
- Roll the dough into 1-inch balls. Coat each ball in powdered sugar before placing it on the prepared baking sheet.
- Bake:
- Bake for 9-11 minutes, or until the bottoms are slightly golden and the tops are crinkled.
- Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage:
- Serve these Lemon Crinkle Cookies fresh or store them in an airtight container. They are perfect for afternoon tea, a sweet snack, or as a delightful dessert after a meal.
These Lemon Crinkle Cookies offer a refreshing zest that makes them irresistibly tempting, especially for those who love the flavor combination of sweet and tart. Enjoy baking and sharing them!
