The cookie has a strong lemon flavor that will please any lemon lover. If you follow the directions you will end up with a soft, chewy cookie bursting with fresh, sweet flavor. I highly recommend using fresh lemons; I just don't think you get the same great taste from juice out of a squeeze bottle.
Lemon Crinkle CookiesMakes 2-3 dozen cookies
Ingredients:½ cups butter, softened1 cup granulated sugar½ teaspoons vanilla extract1 whole egg1 teaspoon lemon zest1 Tablespoon fresh lemon juice¼ teaspoons salt¼ teaspoons baking powder⅛ teaspoons baking soda1-½ cup all-purpose flour½ cups powdered sugar - used to roll the cookies in
Directions:Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray. If you're using a darker pan you may need to reduce cooking time.
In a large bowl, cream room temperature butter and sugar together. Beat in vanilla, egg, lemon zest and lemon juice. Fold in salt, baking powder, baking soda and flour until mixed. Pour powdered sugar on a plate so that you may roll the dough in it. Roll up a ball of dough and roll it in the powdered sugar and place it on the tray. You can make small cookies with a teaspoon size as the original recipe calls for but I preferred to make them tablespoon size.
Bake them for 9-11 minutes or until the bottom is just barely brown. Once the top has a matte color they are done. The cookie will looked puffy and maybe just a bit under-cooked but they are not. The original recipe calls to leave them on the pan for another 3 minutes while cooling which will cook them a bit further. We experimented and decided we liked ours slightly under-cooked and so removing them from the pan and putting them on the cooling sheet right away gave us the texture we liked. If you don't like under-cooked cookies then leave them on the pan for the 3 minute period and they will still be soft and chewy.
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