Lemon Crinkle Cookies

15 Jan

I sent my sisters a text this week: “Help!” 🙂 I was pedal-to-the-metal for the first few months, making new recipes every day…but my steam is running out (it may or may not have something to do with the fact that my 7 month old and 2 year old have simultaneously decided they hate sleep) and I am finding that I am making less of a dent in all the recipes that I want to put on here. And then I had an epiphany. I have five sisters. I have five sisters that have families. I have five sisters who have families that they cook for. Jackpot. And now, I can even check my own blog for recipes that I want to try!

I love lemon and I love cookies…I’m going to have to make these soon! Thanks, Korri!!!

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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.

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Original recipe found here: http://ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe

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