Refreshing Lemon Crinkle Cookies

I’m always looking for a good cookie that almost has a ‘refreshing’ taste. I stumbled across this recipe on Pinterest and decided to give it a whirl. The result is like an ice-cold glass of lemonade, just in a cookie.

Lemon Crinkle Cookies
yield: 2-3 dozen

Ingredients:
            ½ cups Butter, Softened
            1 cup Granulated Sugar
            ½ teaspoon Vanilla Extract
            1 whole Egg
            1 teaspoon Lemon Zest
            1 Tablespoon Fresh Lemon Juice

            ½ teaspoon Lemon Extract
            ¼ teaspoon Salt
            ¼ teaspoon Baking Powder
            ⅛ teaspoon Baking Soda
            1-½ cup 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.

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

Recipe adapted from Lauren Brennan