Lemon Crinkle Cookies

These are my absolute favorite cookie! They are perfect for Easter or really anytime you need a refreshing sweet treat! You can find this recipe in my Volume 1 cookbook.

Author: Annie McDaniel

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LEMON CRINKLE COOKIES

I love these cookies with my whole heart and soul! They are soft and chewy and have just the right amount of lemon. DeLiCiOuS!

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Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350°.
2. In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest, and juice. Mix well, scraping down the sides as needed.
3. Add the dry ingredients (except the powdered sugar) and mix until just combined.
4. Place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat.
5. Place on greased baking sheet about 2 inches apart. Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges. Don't overbake!
6. Cool the cookies on a cooling rack and store them in an airtight container.

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