Lemon Crinkle Cookies

Sometimes a person just needs a little sunshine in their day. Especially those days the rain clouds of life roll in and just pour on you. You don't understand it but you know God has His reasons.You have to stop and remind yourself that every day is a gift no matter how it turns out. So grab your umbrella and start singing in the rain. Oh and make some of these cookies. Serious sunshine for your mouth.

In the words of my nephew about these cookies, "I don't know why, I just have to keep eating these." It's the sunshine people.

Here is what you will need:

(Recipe from Melskitchencafe)

1/2 cup (8 tablespoons) butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
 1/2 cup powdered sugar

Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners, parchment or lightly coat with cooking spray.

In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined.

Place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat.

 Place on the prepared baking sheets, about 2 inches apart.

Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don’t overbake! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.
I'm leaning toward the "eat immediately" option.


If you like lemon meringue pie, you will love these cookies.

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