Friday, 20 January 2012

• Lemon Crinkles

  This is a guest post from For The Love of Cooking.
  
  

  

  My daughter just sold Girl Scout cookies for her troop and she wanted to try to re-create the new lemon cookie they sold this year.  I found this recipe for Lemon Crinkles on Tasty Kitchen that looked great.  We decided to add more lemon juice and lemon zest to make these cookies extra lemony and delicious.  My daughter and I had a fun time baking these tasty treats together and they turned out amazing!  A perfect combination of lemon tartness with a soft & moist cookie covered in sweet powdered sugar.  They were a huge hit with the whole family.

  

  Preheat the oven to 350 degrees.  Line a baking sheet with a silpat mat.

  In a large bowl, beat the butter and sugar together with a mixer until creamy.  Add the vanilla, egg, lemon juice, and lemon zest and beat until smooth and well mixed.  Combine the flour, salt, baking powder, and baking soda together until well combined.  Slowly add the flour mixture to the lemon mixture until mixed.  The dough will be very sticky.  Place into the refrigerator for 10-15 minutes or until firm enough to roll into balls.

  Roll the dough into small balls then toss in the bowl of powdered sugar until evenly coated.  Place the balls on the baking sheet about 2 inches apart.  Place into the oven and bake for 9-11 minutes.

  

  Remove the cookies from the oven and let them cool on a wire rack for at least 5-7 minutes to set and cool.

  

  Serve the cookies immediately with a tall glass of ice cold milk.   Enjoy!

  Lemon Crinkles

  Yield: 18 cookies

  Prep Time: 15-20 minutes

  Cook Time: 9-10 minutes

  Total Time: 24-30 minutes

  Ingredients:

  • 1/2 cup of unsalted butter, softened
  • 1 cup of white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1 1/2 cups of flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 cup of powdered sugar

  Directions:

  Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

  In a large bowl, beat the butter and sugar together with a mixer until creamy. Add the vanilla, egg, lemon juice, and lemon zest and beat until smooth and well mixed. Combine the flour, salt, baking powder, and baking soda together until well combined. Slowly add the flour mixture to the lemon mixture until mixed. The dough will be very sticky. Place into the refrigerator for 10-15 minutes or until firm enough to roll into balls.

  Roll the dough into small balls then toss in the bowl of powdered sugar until evenly coated. Place the balls on the baking sheet about 2 inches apart. Place into the oven and bake for 9-11 minutes.

  Remove the cookies from the oven and let them cool on a wire rack for at least 7 minutes to set.

  Serve the cookies immediately with a tall glass of ice cold milk. Enjoy!

  
  

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