Lemon Crinkle Cookies

Oh my, these are so good you better make a double batch.  They go fast!  Chewy and crisp all at the same time and then the lemon…….Yum!

• 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 salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups flour
• 1/2 cup powdered sugar

Preheat oven to 350 degrees.  Spray your cookie sheet with non-stick cooking spray.  (Or use Silpats, if you have them)

In your mixer, cream butter and sugar until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined,  excluding the powdered sugar.  Scrape sides of the bowl and mix again briefly.

Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.  Place on baking sheet and repeat with remaining dough.  (I made mine a little larger and baked them slightly longer.)  Just depends on what size cookie you want.  A smaller one or a larger one.

Bake for 9 to 11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Note:  If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Makes 2 to 3 dozen cookies.

“Nothing in my hand I bring, simply to Thy cross I cling.”