Lemon Crinkle Cookies

A wonderful recipe adapted from the blog Lauren's Latest. These delightful little cookies melt in your mouth. Perfect for an afternoon tea party!

Lemon Crinkle Cookies

1/2 cup butter, melted
1 cup sugar
1/2 tsp vanilla extract
1 egg
1 tsp lemon zest
2 tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cup flour
1/2 cup powdered sugar


Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper and set aside.

In a large bowl, mix melted butter and sugar together with an electric mixer until light and fluffy, about 3 minutes.

Add in the vanilla, egg, lemon zest and juice. Scrape the sides of the bowl and mix again, about 2 minutes.

Stir in by hand all the dry ingredients (except the powdered sugar) slowly until just combined. Scrape the sides of the bowl and mix again to combine well.

Refrigerate the dough for about 20 minutes to allow easy handling.

Pour the powdered sugar onto a large plate.

Roll a heaping teaspoon of dough into a ball and roll in the 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 the oven and cool cookies about 3 minutes before transferring to a cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Makes about 2 dozen delicious little cookies.

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