Jessi's Joys

A few weeks ago, I made Lemon Crinkle Cookies, very similar to the Chocolate Crinkle Cookies I made back in February.  I MUCH prefer the lemon version.  Call me crazy but I’m not big on chocolate.  Sinful, I know.

They turned out great!  Crisp on the outside but soft on the inside.  Perfection.

Ingredients

½ cup Butter (1 stick)

1 cup Sugar

2 tsp Vanilla Extract

1 Whole Egg

1 tsp Lemon Zest

2 Tbsp Fresh Lemon Juice

¼ tsp Baking Powder

¼ tsp Salt

⅛ tsp Baking Soda

1 ½ cups All-Purpose Flour (I ran out of Whole Wheat Flour so I had to use this stuff)

½ cup Powdered Sugar

Directions:

Preheat oven to 350 degrees. 

In a large bowl, cream together butter and sugar until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Stir together the dry ingredients (excluding the powdered sugar) and then slowly add to the wet ingredients until combined. Pour powdered sugar into a bowl. Use spoon to grab dough (about 1 tablespoon of dough per cookie) and roll into a ball and then roll in powdered sugar.

Bake for 11-12 minutes.

Enjoy!