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Lemon Crinkle Cookie

Time for a little Easter baking! I wanted the bright tart flavor of lemon and I went searching for a lemon cookie recipe and found this contest winning cookie. The dough comes together easily and the only modification I make was to used granulated sugar with lemon zest instead of powdered sugar to roll them in.

My first cookie I thought, “Nice cookie, a little plain,”

My second cookie I thought, “The lemon flavor is bright and I like crispy edge with the soft interior,”

My third cookie I thought, “I really like these. I need a glass of milk,”

My fourth cookie I thought, “I should stop eating these cookies, otherwise I won’t have any left for tomorrow.”  



Lemon Crinkle Cookie

Lauren Brennan from Hood River, Oregon. 

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 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 degrees. 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, 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 teaspoon 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.



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