{Lemon Crinkle Cookies}

These cookies are perfect for summer. They are truly amazing, and I love that they stay soft. I really had a hard time not eating the whole batch. Soooo good 🙂

½ cup butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1-½ cups flour
½ cup powdered sugar


Preheat oven to 350 degrees. Spray 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 cookies and cracked on top.  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.





Recipe Source: Let’s Dish

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