Lemon Crinkle Cookies {#TheLeftoversClub}
Bright and sunny lemon sugar cookies.
Yield: 2 dozen cookies
  • ½ cup butter, softened
  • 1 cup sugar
  • ½ tsp vanilla extract
  • 1 egg
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 1½ cups flour
  1. Heat oven to 350. Line two baking sheets with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes.
  3. Mix in the vanilla, egg, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the salt, baking soda, baking powder, and flour. Pour into the rest of the batter and stir until just combined.
  5. Scoop cookie dough onto baking sheets in about 2 tsp rounds, leaving about 1 inch in-between cookies.
  6. Bake for 9-11 minutes. Remove from the oven and let cool 3 minutes before moving to a wire rack.
adapted from Let's Dish
Nutrition Information
Serving size: 1 cookie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/07/recipe-lemon-crinkle-cookies-theleftoversclub.html