Lemon Crinkles

Did anyone celebrate National Doughnut day?  Since we couldn’t got out Dad took pity on us and brought the doughnuts to us.  There were lots of smiles to be had!

When life hands you lemons you make lemonade right?  Or how about Lemon Crinkles instead.  We had some lemons that needed to be used so we experimented with our favorite lemon cookie recipe and it was a hit all around!  These are perfect for a
spring/summer event.

Lemon Crinkles

adapted from Lauren Brennan
original recipe can be found here

½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
2 teaspoon Lemon Zest
1 1/2 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar


Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar together until light and fluffy. Mix in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

Stir in all dry ingredients slowly until just combined,except the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. (I used a small cookie scoop 1 1/4 inch and dropped them straight into the powdered sugar) Place on baking sheet covered with parchment paper and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Be careful not to over cook and have a Marvelous Monday!

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