Lemon Crinkle Cookies

Lemon cookies are probably one of my favorite types. These crinkle cookies are quick and easy. Err on the side of under baking them to keep the center chewy. You can store them in an airtight container for a few days. One note on baking time, if using a dark baking sheet, your cookies will bake faster.

Recipe from Lauren's Latest

Makes 24 cookies

½ cup butter, softened
1 cup sugar
½ teaspoon vanilla
1 egg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
1/8 teaspoon baking soda
1 ½ cups all purpose flour
½ cup powered sugar

Preheat oven to 350F/176C. Grease 2 baking sheets with nonstick cooking spray and set aside, on line with parchment paper.

Cream butter and sugar in a large bowl until light and fluffy. Mix in the vanilla, egg, lemon zest and juice.

Add flour, salt, baking soda, and baking powder and gently mix until just combined. Scrape down your sides while mixing.

Place the powdered sugar on a large plate or shallow bowl. Measure about a heaping teaspoon of dough and roll into a ball. Roll dough in powdered sugar. Place on the baking sheet and repeat with rest of the dough.

Bake for 9-11 minutes or until bottoms barely begin to brown and cookies look matte (you do not want them to look shiny or melty). Remove from cookies from oven and allow to cool for about 3 minutes. Transferring to a cooling rack.

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