Lemon Crinkle Cookies

As I was making these I was dreaming of the cabin, the lake, sunbathing, a gentle breezy blowing my hair....

And then I realized I was in Minnesota and it's the middle of February. Depressing. This cookie tastes like summer. It makes me want summer. Why do I live in Minnesota?

It's time for another Secret Recipe Club reveal date! And this little recipe is the lucky one I choose. It's from the lovely blog Authentic Suburban Gourmet. She has a ton of yummy recipes and quite the variety, but when I was scrolling down her home page and found these Lemon Crinkle Cookies I knew I need not look any farther. They were calling my name.

I was doubtful that my hubby would like these and I didn't think he was a lemon fan. He got all excited when he walked in the door to me making this dough. He was disappointed when I told him that he probably wouldn't like them. Then he had to test a little dough...he got a huge grin on his face and said they taste just like orange sherbet but lemon sherbet if they made that...ya know Julie ... ya know? Then after they came out of the oven he couldn't stop shoving them in his mouth. SUCCESS!

Lemon Crinkle Cookies
Printer Friendly Recipe

Ingredients
½ cups Butter, softened
1 C. Sugar
1 t. Vanilla Extract
1 Egg
1 T. Lemon Zest
1 T. Fresh Lemon Juice
¼ t. Salt
¼ t. Baking Powder
⅛ t. Baking Soda
1 ½ C. Flour
½ C. Powdered Sugar

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

2. In a stand mixer, 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 into a medium bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and press lightly to flatten slightly and repeat with remaining dough.

3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. I found 10 minutes was perfect. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Makes between 2 and 3 dozen cookies depending on the size. Highly recommend doubling this recipe!