Yay to Spring!! Lemon Crinkle Cookies

19 Apr

Spring is finally here! Yes, after many push backs from winter this year, spring was finally able to make its way to us 🙂 And so am I, after a week and a half of procrastination and brooding, with lemon crinkle cookies to welcome spring!

I like lemons, both their taste and color, and these recipes for baking yummy lemon crinkle cookies circulating online, gave me this brilliant idea of trying my hands as well. I have baked cookies before, but they have always been the usual chocolate/chocolate-chip cookies and this was the first time I baked a soft, chewy variety.

Lemon Crinkle Cookies

And oh boy am I glad I made these!! These soft chewy variety not only looks refreshing but also have this sweet, tangy flavor that remains after every bite. Just writing this post makes me feel like digging my teeth into one right now!  Absolutely Yummy!!

INGREDIENTS (20-22 cookies)

  • 1 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 1 cup granular sugar
  • 1/2 cup softened butter
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tbsp lemon zest (I used zest of 1 entire lemon)
  • 2 tbsp fresh lemon juice (I used juice of 1 entire lemon)

NOTE: Use fresh lemon juice and zest only.

Pre-heat oven to 350 degree Fahrenheit. Line a cookie tray with parchment paper or, you can oil it as well.

Add flour, baking soda, baking powder and salt in a bowl and sift together. In a separate bowl cream sugar and butter till light and fluffy. Add lemon juice, zest, egg and vanilla and whip again. Remember to scape the sides of the bowl as well. Now, for all the above steps you can use a either a wire whisk of a hand blender but for the next step use either a spatula or a whisk only (No blending/whisking). Slowly, stir in the dry ingredients with the wet ingredients till combined.

I would recommend that you refrigerate the cookie mix for 10-20 minutes now. Divide, the batter into equal small balls and after rolling each ball into powdered sugar, place it on the cookie sheet. Keep some distance between adjacent cookies since, these do spread out and puff up on baking. Bake in the oven for 9-11 minutes.

Again, these might look under baked when you take it out of the oven, but if the tops have crinkled and a toothpick comes out clean, they are ready! I have this habit of peeping into the oven every 1-2 minutes :P, so I know that the cookies crinkled long before the timer ticked 9 minutes 😀  .

Lemon Crinkle Cookies

This might be the 100th time on this post, but I can’t tell you how yummy these cookies are!  These shout Spring and ooze lemon in every bite…

So, bake them if you love lemons… bake them even if you aren’t sure about loving lemon, you will love them for sure after that!


4 Responses to “Yay to Spring!! Lemon Crinkle Cookies”

  1. myninjanaan April 19, 2013 at 12:25 pm #

    so pretty and springy 🙂

  2. Erin's DC Kitchen April 19, 2013 at 2:51 pm #

    I’m in love with lemon right now. 🙂 These look really good.

    • bakingfever April 23, 2013 at 7:09 pm #

      Hi Erin!! Thanks for stopping by…I suggest you definitely try these in that case 🙂 Add some more lemon zest for more increased lemony flavor!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: