I made these for the first time this Christmas and they’re a lovely little cookie. The lemon flavor isn’t as in your face as with, say, a lemon meringue pie. It’s more like the delicate lemon flavor you’d find in a pound cake.
The recipe originally called for them to be rolled in powdered sugar just before they’re baked. You can still do that if you’d like, but I don’t really think they need the extra sugar content, and the crinkle affect isn’t any more or less pronounced if you skip that step.
Someday, I’ll actually add pictures to my posts. : )
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1-1/2 cups flour
Preheat oven to 350°. Spray baking sheets with non-stick cooking spray and set aside.
Cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and lemon juice. Scrape the sides and slowly add the dry ingredients just until mixed.
Roll into 1-2 inch balls. (Here’s where you’d roll in powdered sugar if ya wanna.) Place 2 inches apart on prepared baking sheets. Bake 9-11 minutes or until the bottoms just begin to brown. Remove from oven and cool on sheets for a few minutes. Transfer to wire racks to cool completely.