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Lemony crinkly goodness! This is the delicious-looking Pinterest recipe that has been floating about for quite some time. The original is from Lauren’s Latest, an amazing food blog that has me drooling. It’s dropped off my Pinterest front page, but it has not dropped out of my mind! I think about these cookies all the freaking time. I’ve made them 3 times in the past 2 months (which makes for a ridiculous amount of dozens!) , and yet, I can’t wait to make them again!

It’s the sweetness, the softness, the slight chewiness – or maybe it’s the way they melt in your mouth with a zing of tartness from the lemon zest & juice! So many –nesses!

I take this recipe a very important step farther and glaze them with a super tart lemon glaze. Guuuh. It’s over the top! Sadly the glaze takes away the pretty icing sugar crackle that the cookies have – so I tend to do half with and half without. Half pretty and half OMIGAHD delicious. Until I save and glaze them all – the glaze is so. Freaking. Good.

Okay I’m going to stop teasing myself and get right into the recipe already :D

 

Recipe Tips:

+ Taste the cookie and it’s not quite lemony enough? Like I mentioned above, take this recipe a step farther and try the lemon glaze. You might not be able to go back ;)

+ Don’t be afraid if the cookies appear slightly undercooked. As long as there is a nice crackle on top, they are done! Now let them cool and they will become the soft, chewy morsel you’re craving. Trust me on this one. Mmm.

+ Make enough to share! That is all. ;)

Lemon Crinkle Cookies

Recipe by Lauren’s Latest (contest winning cookie!)

(My glaze recipe is at the bottom!)

Ingredients

½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest (I zest my whole lemon, more zest is more flavour, don’t be shy!)
1 Tablespoon Fresh Lemon Juice (I squeeze all the juice I can from one half of the lemon)
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 (or line with parchment paper) 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.

Optional: Lemon Glaze!

Mix 2 tablespoons icing sugar (left over from rolling the dough) and 1 tsp lemon zest with 1 tablespoon lemon juice. Add more icing sugar if it’s too thin, but keep it pretty watery as it is a glaze. Simply dip the tops of the cooled cookies into the glaze, swirl around and let dry. It will be shiny! And very tart and delicious!

 

Enjoy these summery cookies – they are light and lemony and AMAZING so make them and you will be so happy!

11 Jul 2012

Recipe: Lemon Crinkle Cookies

Author: DaisyChubb | Filed under: Recipes