I have been totally slacking in sharing cookie recipes lately. It’s not that I don’t want to share cookies because I really do, but it’s the consuming of dozens of cookies that has me weary. I have so many cookies in the house right now. LIKE DOZENS AND DOZENS of cookies, and with Zach and I the only ones living here, it’s hard for us to consume all of these cookies before they go bad. One can only eat so many cookies! No, I have not mastered the whole single portion cookies thing yet. You guys will be the first to know when I do. Anyway, these lemon crinkles cookies have been hiding in the old Cooking and Beer vault. I haven’t posted them yet because I wasn’t a fan of the photos (I know it’s weird – who really cares in all honesty), but then I thought, these cookies are too delicious NOT to share, so here we are!
I’m going to vent/apologize to you all for just a second. So many of you probably already know that Cooking and Beer was down a couple of days ago.
It sucked.
I cried.
I wanted to break thing.
I may have broken things.
But anyway, it’s one of those things that is just going to happen, and there is no way to know when it will happen. Cooking and Beer has been hacked before, a long time ago, but this time, things were completely out of our hands. Our web hosting service got into some serious trouble, and they are seriously STILL working out the issue. It sucks when your website goes down. It sucks even more when you can do absolutely nothing about it. Sure, we could have switched web hosts, but it still would have taken a good day or two, so the only thing to do was wait … and wait … and wait.
I was not someone that anyone would want to be around for those long 24 hours. I guess the point of this whole venting sesh is to apologize for any inconvenience this may have caused anyone. We are switching over to a new web host, but it’s going to take a couple of days to get it all squared away. In the meantime, if the website goes down, you all know why. *sad face*
I will continue to have nightmares about this situation for years to come. You can count on that.
On a happier note, these lemon crinkle cookies. These are kind of like the Orange, Almond and Dark Chocolate Crinkle Cookies I posted a a couple of weeks ago, but just a teensy bit different. Instead of chocolate, almond and orange, these cookies are packed full of glorious lemon and vanilla. They are the perfect cookie to add to your holiday baking menu this year and if you are a lemon lover, you will go crazy over these cookies
Recipe for these lemon crinkle cookies and beer pairing(s) are below! One more day until Friday! Woo!
(This is a seasonal brew, but if you just happen to have a bottle lying around, it really is the perfect pairing)
Lemon Crinkle Cookies
Servings:
2 dozenNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 6 tablespoons unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup confectioner's sugar
Instructions
- Preheat your oven to 350 degrees F and line two large baking sheets with silicone baking mats, parchment paper, or spray generously with a non-stick spray (these cookies WILL stick if you don't).
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, cream together the butter and granulated sugar until smooth. Add each egg, one at a time, mixing after each addition. Add the lemon juice, lemon zest, lemon extract and vanilla extract. Mix to incorporate.
- Next, gently fold the flour mixture into the wet ingredients, just until no dry ingredients remain. Be careful not to over-mix.
- Cover the bowl and place in the fridge to harden slightly, about 30 minutes.
- Add the confectioner's sugar to a shallow bowl.
- Remove the bowl from the fridge, and with a cookie scoop, drop tablespoon-sized dollops of dough into the bowl with the confectioner's sugar. Roll the dough into balls in the confectioner's sugar until completely coated. Place on the prepared cookie sheets.
- Bake the cookies for 10 minutes, or until the cookies have flattened slightly and have a crinkled look.
- If you wish for a crispier cookie, leave in the oven for 2-3 more minutes.
- Remove from heat and let cool on the baking sheets for 2-3 minutes before you transfer to a wire rack to cool the rest of the way.
- Dust with additional confectioner's sugar if you wish. Store in an airtight container for about a week. Enjoy!
Notes
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4 Responses
Oh, I love lemon crinkle cookies. :) I don’t think I’ve ever made them myself, though, so I will definitely be giving these a try!
Thank you so much, Beth! You definitely have to make them. ;) I hope you have a wonderful weekend! <3
Hi
Can the dough be made a day ahead instead of 30 minutes.
Hi, Jackie! Of course it can! A day or two ahead of time would be fine, unless you plan on freezing it…when you can also do. A word of suggestion however…when you are ready to use the dough, make sure that you can still work with it. Sometimes it tends to get hard. Let it come to room temperature for 15-20 minutes before you start to work with it, if you find that it is too hard. Good luck!