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Lemon Crinkle and Lemon Coconut Cookies
Adapted from Lauren’s Latest via Tasty Kitchen
1/2 cup butter, room temp
2/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoons vanilla extract
1 whole egg
1 1/2 teaspoons lemon zest
2-3 tablespoons fresh lemon juice (depending on how lemony you want them to be)
1 1/2 cup all-purpose flour
1/4 teaspoons salt
1/4 teaspoons baking powder
1/8 teaspoons baking soda
1/2 cup powdered sugar (for lemon crinkle cookies)
or 1/2 cup sweetened coconut (for lemon coconut cookies)
Preheat oven to 350F. Grease baking sheets with non stick cooking spray or line with parchment paper and set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the vanilla, egg, lemon zest and juice. In another bowl, combine the flour, salt, baking powder, and baking soda. Stir the flour mixture into the wet ingredients until just combined.
For lemon crinkles, pour the powdered sugar onto a large plate or shallow bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. For the coconut cookies, do the same as above except use coconut instead of powdered sugar.
Bake the cookies for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (they shouldn’t look like like they’re melting). Remove from oven and cool cookies about 2 minutes before transferring to cooling rack.
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.
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