Lemon Crinkle Cookies

Oh yum!!!!   Melt in your mouth yum!!!!  I don't have a big sweet tooth, but even I indulged in a few of these goodies.

I'll list the recipe as I originally found it, but I did double-up the lemon zest and juice because I want to know there is lemon in these cookies.  Is that something to do with aging and your taste buds loosing a bit of their power?   Don't know.  Taste the dough and you decide to what extent you want the lemon flavor.  But if you enjoy citrus treats, do give these a try.

LEMON CRINKLE COOKIES (made about 2 1/2 dozen for me)

1/2 cup (8 Tbsp) butter, softened
1 cup sugar
1/2 tsp vanilla extract
1 large egg
1 tsp freshly grated lemon zest
1 Tbsp freshly squeezed lemon juice
1/4 tsp table salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Preheat oven to 350.  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-sized balls of dough (mine weighed 20 grams each) in the powdered sugar to coat.  Place on the prepared baking sheets, about 2" apart.

Bake the cookies 9-11 minutes (mine took 13-15 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!  Cook the cookies on a cooking rack and store in an airtight container or eat immediately.