I’m on a Lemon Kick- Ridiculous Lemon Cookies

22 Jun

I can’t get enough lemon right now. I’m usually such a chocolate person BUT I can’t seem to stop myself from baking lemony treats! Last week I made these {lemon brownies} that I found on pinterest, and last night I whipped up Lemon cookies that are so good that my fam has practically polished them off! Apparently this is an award winning recipe and DUH I can see why!

I found these cookies on pinterest as well! They came from Laurenslatest.com.

Lemon Crinkle Cookies

**the only thing I changed is… I used cane sugar, kosher salt, and organic ingredients**

makes about 2 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.

One Response to “I’m on a Lemon Kick- Ridiculous Lemon Cookies”

  1. flowersforthemoon June 22, 2012 at 6:14 pm #

    Thanks for posting the recipe. It sounded so yummy, I had to go try it right away. I think I put a tad too much baking soda because mine rose more than yours and slightly more browned. But the taste matched expectations. As we are an egg and nut free household for reasons of allergies, I substituted 1 tsp of Orgran “No Egg” egg substitute mixed with 2 tbsp of water for the egg.

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