I
can’t remember the last time I’ve made a cookie, I guess it’s been 4 or 5 years
ago when I first tried to make a chocolate crinkle and I can’t even remember
the taste. hehe! So yesterday, I’ve pushed myself to bake a cookie, I saw the
recipe in Pinterest and one pinner said it is award winning recipe so I pinned
and tried it. I checked the ingredients just to make sure I have everything in
my pantry and I checked the procedures and it looks so easy.
In
less than 30 minutes I have lemon crinkle cookies. I haven’t tasted any lemon
crinkle cookies and this was my first time to taste it and I liked it. It is
soft, not overly sweet, and I can really taste the lemon. I accepted the fact
that my son and husband will not like it because they didn’t like my calamansi cupcake but I was wrong, they love my lemon crinkle cookies.
I’ve
got the recipe in LDS Living
Lemon
Crinkle Cookies Recipe
Makes
2-3 dozen
Ingredients:
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
Directions:
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.