In my mind, the epitome of summer is a tall, refreshing glass of lemonade. There’s just something about that sweet/tart taste that never lets you down. It’s so constant, so familiar, so good. If I could, I’d stay home all day long and squeeze lemon after lemon for neverending glasses of joy.
But I can’t, sadly enough.
So I make these:
When I saw this recipe on Jenna’s blog [and this is the Jenna of PB/chocolate treat fame, mind you], I knew they had to be good. And oh, they are.
They’re tangy, fresh, and sweet, reminiscent of my summertime beverage of choice, albeit with much less work [because powdered mixes just don’t cut it in my book]. These cookies are light enough for even the hottest summer day, which in this 114 degree [via the heat index] heat wave, is of utmost importance. Plus… they’re just so darn cute, with their crinkly tops that form as the cookies cool on the hot baking sheet and their crispy yet soft centers.
I just can’t get over how good these are, and how much joy they add to my life. My existence. My destiny…
Okay, maybe that’s getting a little too carried away but the point is clear:
These cookies are the center of my adulation, and I bet if you make them right now, they’ll be the center of yours too.
Just you wait. :)
Lemon Crinkle Cookies
from Jenna’s Everything Blog
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1-3 teaspoons lemon zest [use 3 teaspoons for some punch, like I did]
- 1 tablespoon fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/3 cup powdered sugar
Preheat oven to 350 degrees and grease two baking sheets.
Next, in a stand mixer, cream together butter and sugar until fluffy. Add in vanilla, egg, lemon juice, and lemon zest and whip until completely mixed, scraping the bowl in the process.
Then, stir together all dry ingredients [minus the powdered sugar] and fold into the wet ingredients.
Shape the dough into rounded teaspoon-size balls and roll in powdered sugar to coat.
Bake for 7-9 minutes [dark baking sheets] or 9-11 minutes [lighter baking sheets] or until cookie tops are matte in color [not shiny/glossy] and bottoms are just golden. Allow to cool for about 3-4 minutes on the baking sheet before placing on cooling rack.