Lemon Crinkle Cookies

Picture and recipe from LDS Living.

If you came to the temple picture making class I did, these are some of the cookies I made. They are some of my most favorite cookie. They're unique, light, and full of yummy flavor. If you like lemon, you'll LOVE these. ;)

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons 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.

MY TIP- the first time I made it was doubling it, so I used 1/2 cup butter AND 1/2 cup margarine (cause I'm cheap like that) and I thought they were delish. The next time, I used only margarine and I could definitely tell they weren't as good. I've never made it with all butter, but I'm sure if you're a butter lover, that would probably make them divine. But using half butter and half margarine is a great alternative.