Ok, so I may or may not have decided to bake these cookies solely based on their name. Crinkle cookies. So cute!
And yes, I DO judge books based on their cover. How did you know?
Spring has arrived here in NYC (despite the freezing cold wind and rain we've had this week), and I am getting excited about all my citrus-y recipes! I love lemon and/or lime anything, and in the spring and summer I feel like I have a good excuse to obsess over it and make it a part of every single recipe I make.
Case in point: my hubby actually made cookies BY HIMSELF (mostly) last night. They were pumpkin. I think this cold weather has made him believe we're still in winter. No, I tell you! It is springtime! Let the birds sing, let the daffodils bloom, and for goodness sake, let there be lemony infused baked goods!
Lemon Crinkle Cookies
Prep time: 20 minutes
Cook Time: 10-12 minutes
Difficulty: Easy
Cook Time: 10-12 minutes
Difficulty: Easy
Servings: about 2 dozen
INGREDIENTS:
Preheat oven to 350º. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and lemon zest.
Using a mixer, cream the butter and the zested sugar. Add egg and lemon juice. Slowly add the dry ingredients until well incorporated. Chill the dough for an hour in your fridge (if you're into that sort of thing), or if you don't mind flatter cookies, start baking NOW!
Scoop about 2 tbsp of dough into your little palm, roll into a smooth round ball and place onto a non-stick cookie sheet. Repeat, leaving about 2" of space between each ball of dough. Bake at 350º for about 10-12 minutes. They should be lightly brown on the bottoms, but don't overbake or they'll get dry and you'll have to take them to work and pawn them off on your co-workers!
Now it's time for the glaze! Mix the confectioner's sugar, lemon zest, and enough lemon juice to create a glaze that will thickly coat the back of a spoon. I always say, "If it's good enough to coat a spoon, it's good enough to coat a cookie!"
Ok, I've never actually said that.
Make sure your glaze is smooth and creamy! When your cookies are cooled, take each individual cookie and dunk the top of it in your glaze. Set aside on cookie racks to cool. Before the glaze dries, sprinkle with a little lemon zest for looks and to give your cookies a fresh, bright taste.
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup butter
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 egg
- 1 1/2 cups confectioner's sugar
- 1 Tbsp. lemon zest (more for garnish)
- lemon juice
Using a mixer, cream the butter and the zested sugar. Add egg and lemon juice. Slowly add the dry ingredients until well incorporated. Chill the dough for an hour in your fridge (if you're into that sort of thing), or if you don't mind flatter cookies, start baking NOW!
Scoop about 2 tbsp of dough into your little palm, roll into a smooth round ball and place onto a non-stick cookie sheet. Repeat, leaving about 2" of space between each ball of dough. Bake at 350º for about 10-12 minutes. They should be lightly brown on the bottoms, but don't overbake or they'll get dry and you'll have to take them to work and pawn them off on your co-workers!
Ok, I've never actually said that.
Make sure your glaze is smooth and creamy! When your cookies are cooled, take each individual cookie and dunk the top of it in your glaze. Set aside on cookie racks to cool. Before the glaze dries, sprinkle with a little lemon zest for looks and to give your cookies a fresh, bright taste.
Posts
