One of my (many) weaknesses are sugar cookies. I can’t seem to perfect them. Sometimes I get the dough right, but then have a hard time rolling them out into an even thickness. Or I mess up the cookie cutters… Or the cutting part works out well, but the cookie itself is dry. ::sigh:: While I continue to work on a butter cookie recipe that will work for me time and time again, I will continue to ROCK cookies that DO NOT have to be cut with cookie cutters!
|Lemon Crinkle Cookies|
|Combine wet ingredients in a stand mixer, or with a hand held mixer|
|Combine dry ingredients in a bowl and mix to incorporate.|
|Stir in dried ingredients, just long enough to combine.
Use a spatula to scrape down the sides of the bowl
|Roll dough in powdered sugar|
|Place cookie balls on parchment paper lined baking sheet|
|mmmmm…. Lemon Crinkle Cookies|
|Cooling the cookies before they’re devoured!|
Lemon Crinkle Cookies
Makes about 7 dozen teaspoon cookies or about 2.5 dozen Tablespoon cookies
1 cup butter, room temperature
2 cup granulated sugar
2 whole eggs
1 Tablespoon lemon zest
2 Tablespoon fresh lemon juice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups unbleached all-purpose flour
Preheat oven to 350 degrees.