This was a big weekend for my husband. He’s a Notre Dame graduate, and their football team has gone undefeated this season. They just moved up to #1 when the #1 and #2 teams in the country both lost on Saturday! Some of you know how my own father is a huge Notre Dame fan, and how we were raised watching Notre Dame football, so let’s just say we’re all pretty thrilled and excited for the team!
During halftime, I whipped up these lemon cookies as a snack. I’ve been seeing these cookies all over the internet, and ever since my friend Lisa gave me some of her huge home-grown lemons, I knew I had to try them! The cookies are buttery with lots of bright lemon flavor and crunch from the powdered sugar topping. I love how they are slightly crispy on the edge, but nice and soft on the inside. They would be a great unique addition to your Christmas cookie list, as the powdered sugar gives them a very festive and “snowball” like effect!
First, cream together the butter and sugar. Then, mix in lemon juice, lemon zest, egg and vanilla extract. Can you believe the size of these home-grown lemons? Each one gives about a CUP of lemon juice!
Then, add in your all purpose flour, baking soda, baking powder, and salt. I accidentally added in too much baking soda, but the cookies came out great, so I think I will just make it that way from now on! Have you ever done that before? The recipe called for 1/8 tsp of baking soda, but I only have a 1/4 tsp measure, so in my head I’m telling myself to just fill it up half way, but my hands are already measuring out the 1/4 tsp and adding it into the mix. Sigh. I remember one of the first times I made chocolate chip cookies I put in a Tablespoon of vanilla extract instead of a teaspoon…don’t do that. It will not turn out well 😉
Roll the batter into teaspoon size balls and then dip them in powdered sugar. This part will be very sticky! My powdered sugar had lots of lumps in it, but it actually turned out great because it gave the cookies such a pretty snowball like appearance when they are done!
Bake in a 350 F oven for 7-9 minutes if you have a dark sheet pan like mine, or 9-11 minutes if you have a light baking sheet. The cookies will spread, so leave room in between. The smell of buttery shortbread cookies will fill your house, it’s heavenly! I love the slight tang from the lemon that is balanced by the sweet powdered sugar – these would be perfect with a cup of tea or some milk if you’re like my daughter 🙂
Lemon Crinkle Cookies
Makes 24-32 cookies (I made 32 smaller cookies)
from Lauren’s Latest
1/2 cup unsalted butter, softened
1 cup sugar
1 T lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda (or 1/8 tsp if you want to follow the original recipe!)
1/4 tsp kosher salt
1/2 cup powdered sugar (unsifted)
Preheat your oven to 350 F.
Cream together your softened butter and sugar. Then mix in the lemon juice, lemon zest, vanilla extract, and egg until fully combined. Stir in the flour, baking powder, baking soda, and salt until just combined and the batter is light and fluffy. Pour the powdered sugar onto a plate. Roll the batter in teaspoon size balls and dip in the powdered sugar to coat. Place on a greased or parchment paper lined baking sheet and bake for 7-9 minutes if using a dark sheet pan, or 9-11 minutes if you are using a light sheet pan. Check at the earliest time. You want the cookies to be just light brown on the bottom. Allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to finish cooling.
Have you ever made any blunders in the kitchen?
Do you follow any sports teams?