Food Friday: Lemon Crinkle Cookies

20 Jul

Run, don’t walk, to your nearest grocery store and buy the ingredients you need to make these cookies!

Trust me.

They’re just as delicious as their sibling, the chocolate crinkle. I love me some lemon flavored desserts in the summer time and if you do too, I really think you’ll love these. If lemon isn’t your thing, just make the chocolate ones. You can’t go wrong with those!

I’ve made these before using a lemon cake mix and a whole container of cool whip. They were still good, but these ones? Oh my! Ten times better. The cake mix recipe made a very sticky batter and I felt a little weird about all that cool whip, but they did produce a great lemon flavor. THIS recipe though, resembles more of a sugar cookie and has a wonderful lemon flavor that doesn’t get lost in the sugar and it isn’t too overpowering. HINT: The dough tastes ah-mazing!!!

Plus, they make a great ‘Thank You’ gift for your lemon-loving brother-in-law that went all the way out to Nebraska Furniture Mart to pick up your baby’s crib AND dresser, brought them all the way back to your house, and then proceeded to unload them in your house for you. Yes, these cookies are a perfect ‘Thank You’ for something like that! :)

*****

Please don’t judge my pictures. I didn’t take the time to get out the fancy camera for this recipe. I should have, but when those pregnancy cravings kick in, you just have to listen and there wasn’t time to get it out! I needed these cookies STAT! Good thing the ol’ iPhone is always within reach!

ingredients:
 ½ cups butter
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1½ cup all-purpose flour
½ cups powdered sugar

-Preheat that oven to 350. Even if it’s 106 outside. You’ll thank me when you eat one of these.

-Cream butter  and sugar together in a large bowl.

-Mix in vanilla, egg, lemon zest, and juice.

This is where you’ll see my cheap side come out. I do not own a zester, so I just used the smallest side on my grater and it worked great. Make sure that you’re only grating the yellow skin off the lemon. You don’t want to get the white part, it’s very bitter.  

-Stir in all dry ingredients, EXCEPT FOR POWDERED SUGAR, until all is combined.

Go ahead and just eat a chunk of that dough. You’ll be glad you did.

-Put powdered sugar in a bowl and roll a rounded teaspoon of dough around in it. Make sure you get it well coated. If you think there’s too much powdered sugar on it, you’ve probably got the right amount!

-Place the dough balls on a greased cookie sheet, or one lined with parchment paper, and bake for 12-14 minutes or until the bottoms are light brown and the cracks look done. *The original recipe says 9-11 minutes, but my cookies needed longer than that. Just watch your first batch and see how long your oven needs.* Cookies will set up and harden more as they cool, like most cookies usually do!

-Let cool, and then try not to eat the entire batch before you can share with loved ones.

-Call me and tell me how much you love these cookies!

I got this recipe from On The Bright Side, thanks to Pinterest!

2 Responses to “Food Friday: Lemon Crinkle Cookies”

  1. Terri July 26, 2012 at 8:57 am #

    I LOVE lemon cookies!! Those sound amazing, I will have to try them!

    • Afton August 9, 2012 at 10:01 pm #

      Yes! Do! So yummy!

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