Lemon Crinkle Cookies

 

1 cup butter, softened
2 cup granulated sugar
1 tsp. vanilla extract
2 eggs
2 tsp. lemon zest
2 Tbsp. fresh lemon juice
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
3 cups flour
¾ cup powdered sugar

Preheat oven to 350°. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, eggs, 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 tsp. of dough into a ball and roll in powdered sugar. Place on baking sheet 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 before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

This recipe can be found here.