Lemon Crinkle Cookies

This was the third cookie that I made for the tea we had at work to celebrate National Library Week. I love lemon cookies and I had a hard time deciding which lemon cookies to make. Lemon bars, lemon shortbread, so many good things to choose.  These cookies had won Best Cookie in a contest so I figured they would be wonderful, and they were.

I decided to add some sparkle to these cookies by rolling them in sanding sugar before baking. It really added a lot! These cookies taste very creamy, like they contained cream cheese, but they don’t. They don’t contain that much butter, which could also give that creamy taste. Somehow the combination of ingredients come together to make a wonderful cookie. These were very popular at the tea, and they’re a great cookie for spring.

½ cups butter, softened

1 cup sugar

½ teaspoon vanilla

1 egg

1 teaspoon lemon zest

1 tablespoon lemon juice

1-½ cups flour

¼ teaspoon salt

¼ teaspoon baking powder

⅛ teaspoon baking soda

½ cups powdered sugar or sanding sugar

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, cream butter and sugar together until light and fluffy. Stir in vanilla, egg, lemon zest, and juice. Scrape down the sides of the bowl and mix again. Stir in the flour, salt, baking powder, and baking soda on low until just combined.

Pour powdered sugar or sanding sugar into a medium bowl. Shape dough into 1-inch balls and roll in the sugar. Place on the prepared baking sheets.

Bake for 9-11 minutes or until bottoms begin to barely brown. Allow cookies to cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.

Recipe from Lauren Brennan  via LDS Living