I got this recipe from one of the many blogs that I follow, and for about 2 weeks they were on my “To Bake” list. And boy, were they worth the wait. They. Are. Incredible. Songs should be sung about these cookies. Shakespeare should come back to life and write a play about them. They’re that good. So what on earth are you waiting for?! Get thee to the kitchen and bake. Rinse and repeat, many many times (they’ll be gone before you can say ‘Cookies, cookies, where for art thou?’
Lemon Crinkle Cookies (from Lauren’s Latest)
- 1 stick/113g butter, softened
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 generous tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 cups flour
- 1/2 cup icing/powdered sugar
Cream the butter and the sugar in a mixing bowl until light and fluffy. Add vanilla, egg, lemon juice and zest, mixing until well combined. Stir in sifted dry ingredients (excluding icing sugar), until just combined. Using your hands, bring the dough together into a ball. Wrap and glad wrap and refrigerate for 30 minutes.
Preheat oven to 350F/180C. Line baking trays with baking paper. Place the icing sugar in a bowl. Roll the dough into teaspoon-ish sized balls and roll in the icing sugar. Place on prepared tray and repeat with the remaining dough. Press with the bottom of a drinking glass and bake for 9-11 minutes, until bottoms begin to brown and cookies look matte (not shiny). (I gave them 10 minutes). Remove from oven and allow to cool on pans for a few minutes before transferring cookies to wire racks to cool completely, bearing in mind that by the time they are completely cooled, there might not be many left….