Lemon Crinkle Cookies

Lemon is one of my favorite flavors; so lemon cookies are always a great thing in my world. These were sublime. I don't use that word lightly either. Perfectly crisp around the edges, with a soft center, even three days later. They were actually even better after a day or two. (Can you believe I managed to make them last that long, to test this?!)

They froze and thawed beautifully as well. I've had this recipe pinned to try for ages now and I am so glad I finally made them! The recipe is a Cookie Contest Winner and it is a well-deserved win.

Lemon Crinkle Cookies ~ Gluten Free recipe is posted HERE
recipe from Lauren's Latest

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 teaspoon lemon zest*
1 tablespoon fresh lemon juice*
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup AP flour
1/2 cup powdered sugar, reserved for rolling the cookies

Preheat oven to 350 degrees. Line baking sheets with silpat or parchment paper and set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the vanilla, egg, lemon juice and lemon zest. Beat until well combined. Set aside.

In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.

Scoop about a tablespoon of the cookie dough  and roll into a ball. Roll in the powdered sugar and then place on the cookie sheet. Repeat with the rest of the dough. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two before transferring to a wire rack. Store in an airtight container when completely cooled. Enjoy!

* I used Meyer lemons for these cookies. I had heard so much about these amazing lemons; when I saw them in the store, I couldn't resist trying them. Honestly, I wasn't impressed. I like a sharp bite to my lemon and these were much milder and almost sweeter. Delicious for different purposes, but I'm betting I will love these cookies even more with a tiny bit more tang from a traditional lemon.

Click here for printable recipe