Lemon Crinkle Cookies
makes 2-3 dozen
1/2 cup butter, softenend
1 cup sugar
1/2 tsp vanilla extract
1 egg
1 tsp lemon zest (I used all the zest from a large lemon)
1 Tbs fresh lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups flour
powdered sugar to roll the cookies in
Preheat oven to 350. Grease light colored baking sheets with non-stick cooking spray and set aside. (I like to use parchment paper for baking cookies, so it didn't matter whether the pan was light or dark)
In a large bowl, cream butter and sugar together until light and fluffy. Beat in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on prepared cookie sheet and repeat with remaining dough.
Note: I made teaspoon size balls and ended up with 45 instead of 2-3 dozen. I guess I could have made them larger!
Bake for 9-11 minutes or until bottoms begin to barely brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If using a non-stick darker baking sheet, reduce baking time by about 2 minutes.
