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Lemon Crinkle Cookies with Lemon Frosting

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Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup powdered sugar (for rolling)
2 cups powdered sugar
2-3 tbsp fresh lemon juice (for frosting)
1 tsp lemon zest (for frosting)
1-2 tbsp milk (for frosting, optional)
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Using a tablespoon or small cookie scoop, portion out the dough and roll into balls.
Roll each dough ball in powdered sugar until fully coated and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the tops are crinkled and slightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the lemon frosting, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a medium bowl. If the frosting is too thick, add a bit of milk, one teaspoon at a time, until the desired consistency is reached.
Once the cookies are completely cool, spread a generous amount of lemon frosting on top of each one.
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