Lemon Crinkle Cookies

I love making cookies.  It always reminds me of being in the kitchen with my Nana, making cookies, pastries, and scones, just because...  I try to avoid making them though because most recipes make at least 2 dozen or more, and I have a ton of cookies in my house that I just refuse to eat that many of!  You would think the hubby and baby would help me take care of that, but both are usually fine splitting one for the day.  I definitely don't mind sharing with friends, but I don't always see people being a stay at home mom.  I think I just need to be better about bribing people to come over, using the cookies as bait!  :)  


I was looking for a cookie recipe that was not too rich or heavy, and I found it!  These Lemon Crinkle Cookies are a recipe winner, literally, and I have added the link below.  I know they are not "healthy", but the lemon in them gives them a lighter feel.  They are crunchy on the outside, and chewy on the inside, just as I feel a cookies should be!  I made a few tiny adjustments to the original recipe, but feel free to look at both.  My cookies are a bit larger therefore cooked a little longer, made on parchment paper, and when mixing the ingredients, I make sure to pack in the lemon zest as I love the lemony flavor in these cookies.  


http://www.ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe


Lemon Crinkle Cookies

Makes just under 2 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 packed teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar


Directions:
Preheat oven to 350°. Line baking sheet with parchment paper.
In a large bowl, 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 slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping tablespoon (I have a 1.5 tbsp. scooper, leveled) of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 13-15 minutes or until bottoms begin to barely brown and cookies look matte (not shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.