My family loves cookies. It’s not too often that I don’t have cookies in the freezer waiting to be eaten. Mike likes to take them for his lunch and Adam, well he just likes to eat them whenever. Even the older kids when they come home to visit will ask me if there are any cookies.
But I feel sometimes I get in a rut when it comes to baking them, I make the same cookies over and over again. This past weekend I decided to break out of my rut and try something new. I found a lemon crinkle cookie that I knew that everyone would enjoy and I actually baked a couple of batches so that I could put some in the freezer for later.
They are perfect for the summer and have a nice crumbly texture to them that I love; with just the right amount of lemon flavor. Also they freeze very well. In fact I was informed they were delicious right out of the freezer, no need to let them thaw out.
Lemon Crinkle Cookie (Source: Adapted from The Kitchen Paper)
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 teaspoon lemon zest
1/2 cup butter at room temperature
2 eggs at room temperature
1/4 cup fresh squeezed lemon juice
1/2 cup powdered sugar
1. Combine flour, baking powder, and salt in a bowl. Set aside
2. With clean fingers, rub the zest into the granulated sugar until very fragrant.
3. Cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, mixing until smooth.
5. Add the lemon juice and mix again until smooth.
6. Add the flour mixture and mix until the dough just comes together.
7. Chill the dough for about an hour before continuing.
8. Preheat the oven to 350 F.
9. Roll dough into the size of a walnut, then roll in powdered sugar until well coated. Arrange 2″ apart on a lightly greased cookie sheet.
10. Bake for 10-12 minutes