Sweet, Fancy Lemon Cookies!

Whenever I think about lemons, for some reason (probably that I watched this so many times as a child) this song comes to mind:

I’ve had my eye on these little lemon cookies I found on the boards for a while. The photo on Pinterest looks like this:

Lemon Crinkle Cookies
Makes 2-3 dozen


½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

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.

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

Lauren Brennan; laurenslatest.com


The directions are pretty straight-forward, so they were easy to follow. First I put the sugar and butter in the mixing bowl and beat those until they were light and fluffy.

After adding the rest of the ingredients and beating according to the recipe, I put a half-cup of powdered sugar on a plate and started rolling the dough into little balls.

After a few cookies, handling the dough became a bit of a challenge because it’s a very sticky dough. This problem was easily solved by putting the batter into the refrigerator for ten minutes or so. Once the dough was chilled, it was very easy to work with.

After rolling the dough balls in the flour until they were completely covered, I rolled them in my hands a bit to remove the excess powdered sugar. At first I wasn’t sure whether I was supposed to do this, but after taste-testing the final results, it seemed unnecessary to have the extra sugar on there, in fact, those cookies were a bit too sweet.

Into the oven they go. Excess powdered sugar on the lower right.

After a few minutes in a warm oven, the cookies began to relax.

 The recipe calls for a baking time of 9-11 minutes. Mine went the full eleven. Not sure if that was because of the silicon pads I use or not, but there was no sign of burning edges, and the cookies came out very soft. In the end, the ones without the excess powdered sugar looked prettier. These cookies would be perfect for a tea party or book club gathering.

As I said earlier, the cookies are quite sweet. At first the taste seemed so familiar, but I couldn’t place it. And then I realized: Lemonheads. Yum.