So, after a morning of running errands yesterday and having to explain in hushed tones to cashiers and other strangers that I couldn't talk, it was time for a home day. So Silas and I tried a new cookie recipe that I pinned to my Pinterest board a little while ago. Chocolate chip cookies are not loved by all in this house (Micah has decided he doesn't like chocolate anymore - this makes baking for everyone a challenge...), so I've been looking for some recipes that the whole family will enjoy. Silas and I are the only ones who've taste-tested so far, but I have a feeling these cookies will be a winner.
I found the recipe on this blog, but I'll include it again here just to save you some time :)
Lemon Crinkle Cookies
1/2 cup butter, softened (I used margarine)
1 cup sugar
1/2 tsp vanilla
1 tsp lemon zest
1 Tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1-1/2 cups flour
1/2 cup powdered sugar (I used less)
Cream together butter and sugar until light and fluffy. Whip in vanilla, egg, lemon zest and lemon juice. In a separate bowl, combine dry ingredients (excluding the powdered sugar) then add to the butter mixture, stirring slowly until just combined. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and then roll in powdered sugar.
Place on a baking sheet and bake for 9-11 minutes at 350 degrees.
I was recently chatting with some girls about how to achieve perfect cookies and we agreed that one key step is to NOT over-bake them. This recipe suggested taking the cookies out once they had a "matte" finish (no longer melty or shiny).
These were the cookies right after I took them out of the oven. Let them sit on the baking sheet for a few more minutes and then transfer them to a cooling rack.
And they tasted amazing! The powdered sugar gave them just the teensiest bit of sweet crispy-ness on the outside and the lemon flavour was not too overpowering, but just the right amount.
This one is definitely a keeper for the recipe box.