Lemon Crinkles

We can thank Abby from Cats and Casseroles for this delicious recipe. Abby's blog is one I visit often. She always has something good cooking in her kitchen!

So, I told you I made this recipe twice. The first time I made it as is. Abby had noted that she thought it could use a little more lemon zest. I wanted to try it the basic way first. I thought they were delicious-- like a sugar cookie with a hint of lemon--but I too wondered how they would taste with more lemon flavor. Instead of adding more zest, the second time I made them, I used lemon extract in place of the vanilla extract. That did the trick!

I liked the cookies both ways. I think it's a matter of personal taste. You could try it both ways too and see which you prefer.

Lemon Crinkles
Yield ~ 2 dozen

1-1/2 cups flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened (or regular butter, but omit the 1/4 tsp salt)
1 cup sugar
1/2 tsp. vanilla extract
1 large egg
1 tsp. lemon zest
1 TB fresh lemon juice
1/2 cup powdered sugar (for rolling)

This dough needs to chill in the refrigerator for an hour, so plan accordingly :-)

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy.  Beat in vanilla, egg, lemon zest and lemon juice until well combined.  Add the dry ingredients gradually, til just combined.  Cover bowl with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350-F.

Place powdered sugar in a shallow dish. Roll dough into one-inch balls and then roll in the powdered sugar to coat. Place about 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until lightly browned. Do not over-bake. Remove from cookie sheet after about 2 minutes, to cool on a wire rack. Store in an airtight container as they can dry out quickly.

Happy Baking!