Lemon-Lime Crinkle Cookies
I know I say this a lot, but these cookies are amazing! Soft, slightly chewy lemon-lime cookies coated in powdered sugar. So good. There’s a lot of zest in this recipe which makes this cookies pop with bright lemon-lime flavor.
Ingredient: Cookies (adapted from here) Makes 15
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 egg, room temperature
1/2 tablespoon lemon juice
1/2 tablespoon lime juice
1/2 tablespoon lemon zest
1/2 tablespoon lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 and 1/2 cups all-purpose flour
1/3 cup powdered sugar, sifted and reserved
Line the baking sheet with parchment paper and set aside.
In a large mixing bowl cream the butter and sugar together with a hand-held mixer until light and fluffy.
Add the egg, lemon juice, lime juice, lemon zest, lime zest and vanilla; beat until well combined. Scrape sides of the bowl, and mix for an additional 30 seconds.
Add the dry ingredients to the bowl and stir with a large spoon until until combined.
Refrigerate dough, in bowl, for 1 hour.
Place powdered sugar in a bowl.
Preheat oven to 350F.
Portion cookies about the size of an ice cream scoop and roll into a ball. Roll in the powdered sugar and place on the baking sheet.
Refrigerate again, but only for 5 minutes.
Bake for 10-12 minutes or until bottoms begin to lightly brown.
Optional: while still warm, sprinkle powdered sugar through a sieve onto cookies.