Supper Club Cookie Swap: Lemon Crinkle Cookies

Every December, our Supper Club does a cookie swap, and then we go out to dinner instead of cooking a meal. This year, I found a really great cookie recipe - Lemon Crinkle Cookies. These cookies are pretty easy to put together, and the lemon flavor is wonderful. They're really fluffy cookies, which I love. The only thing that I thought was kind of off was that you're supposed to roll them in powdered sugar before baking, so the sugar kind of melts into the cookie in the oven. I ended up dusting them with a little extra powdered sugar after they came out of the oven. My main complaint about this doesn't make enough cookies! I only got 2 dozen (okay, okay...I may have eaten some dough...but not that much. Don't judge!). I'll definitely be making these again!

Lemon Crinkle Cookies
Lauren's Latest

Makes 2-3 dozen

½ cups butter, softened
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
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding 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. Place on baking sheet 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.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Big Flavors Rating: 5 Stars

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