Lemon Crinkle Cookies

It's starting to look more and more like spring here in Okinawa. The weather is turning warmer, and when it isn't gloomy or raining and the sun is out, it's a beautiful 70 degrees. I love being able to have my windows open in February! Even if you aren't experiencing spring-like weather where you are, these Lemon Crinkle Cookies will help you get into the spring spirit. They are incredibly light with the perfect amount of citrus flavor and a lovely texture - sort of like a lemon cake cookie. I couldn't believe how easy they were to make. I took them over to a friends' house for dinner and before I knew it they had all disappeared! These cookies won a cookie contest and I can see why! They are the perfect spring cookie. 

Lemon Crinkle Cookies
From LDS Living
Makes a little over 2 dozen cookies
Printable Version
Ingredients
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cup flour
1/4 cup powdered sugar

Directions

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray. In a large bowl or the base of your stand mixer cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. 

Scrape sides and mix again. Stir in all dry ingredients together slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate or small bowl. Roll a heaping teaspoon of dough into a bowl and roll in powdered sugar. 

Place on baking sheet 1 1/2 inches apart and repeat with remaining dough. 

Bake for 9-11 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 on sheet before transferring to a cooling rack.