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Lemon Crinkle Cookies (

Lemon Crinkle Cookies
yield: 2-3 dozen

½ cups Butter, Softened
1 cup Granulated Sugar
½ tsp Vanilla Extract
1 whole Egg
1 tsp. Lemon Zest
1 Tbsp. Fresh Lemon Juice
¼ tsp. Salt
¼ tsp. Baking Powder
⅛ tsp Baking Soda
1½ cups All-purpose Flour
½ cups Powdered Sugar

Directions: Preheat oven to 350 degrees. Grease light colored 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 bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

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