Monday, April 16, 2012

Lemon Crinkle Cookies

Sometimes I tend to have a slightly obsessive personality.

Hopefully the rest of this post will help make that previous statement less creepy. But seriously. When I was in high school I was obsessed with a band called Interpol. I couldn't explain to you why I was obsessed with a band that no one around me had ever heard of, except that they took me somewhere that no other music had.

When I find something I love, I really love it. I have to squeeze all the life out of it until I am sated. It's just what I do.

I read and reread The Hunger Games trilogy, then saw the movie twice (and currently would be totally open to seeing it again...)  ;-) I think I've successfully made my point!

It's with this same idea that I post this recipe for you all, wherever you may be. Lemon crinkle cookies are now my new go-to cookie recipe; seeing as I've made them twice in the past two weeks, I'm pretty thrilled with the results- they are simple and completely delicious. The lemon zest infuses the cookie with citrus-y essence, making both sweet and fresh, with the perfect amount of chewiness.

Also, I love lemons!
Don't worry, my cat didn't actually taste any of the batter...

Lemon Crinkle Cookies
Makes about 2 dozen

1/2 cups of butter, softened
1 cup sugar
1/2 teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoons salt
1/4 teaspoons baking powder
1/8 teaspoons baking soda
1 cup all-purpose flour
1/2 cups powdered sugar

Preheat the oven to 350 degrees. Grease 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 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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