Lemon Crinkle Cookies

If you have been a regular visitor to my blog you must have known by now that I have a clear obsession with chocolate and also most of my baked goodies are either chocolate based or consist of nutella. Every time I think of dessert, I think chocolate. Even when I am online looking for ideas, I type chocolate based search words... even when I am blog hopping, the category I check is chocolate baked goodies. You get the idea.

This time around when I was in the mood to bake some cookies I was again drawn towards making double choco, fudge (God help me :)). But this time I struggled hard and overcame my obsession. It was mainly because of my not-much-of-a-chocolate-fan hubs (how can you!). Baked a lemon cookie instead. I loved the results so much that from now on you will be seeing lots and lots of citrus in my baked goodies lol. These cookies are so fresh, light and flavorful that even a no dessert and only chocolate person like me ate 2 whole cookies (much to my hub's surprise) ha ha!!

Ingredients: 

All-purpose flour		1 1/2 cup
Salt		1/4 tsp
Baking Powder		1/4 tsp
Baking Soda		1/8 tsp
Unsalted butter		1/2 cup softened at room temp
Granulated Sugar		1 cup
Vanilla extract		1/2 tsp
Egg		1
Lemon zest		1 tsp
Fresh lemon juice		1 tbsp
Powdered sugar		1/2 cup

Method:

1. Preheat oven to 350ºF. Line baking sheets with parchment paper and spray non stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again  mix with a spatula so no dry flour is left. Chill in the refrigerator for 10-15 min. 
3. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. If the dough is slightly sticky, you can lightly dust your palms with powdered sugar to keep the dough from sticking to your hands.
4. Bake for 9 - 11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 - 4 minutes before transferring to cooling rack. Store in an airtight container. These can be stored for 3 - 4 days, beyond that I cannot say, since they will be eaten. ENJOY!

Adopted from here

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