1 cup granulated sugar, plus extra for rolling cookies in
½ teaspoon vanilla extract
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1½ cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
Icing sugar, for rolling cookies in
Instructions
Preheat oven to 350 degrees.
In large mixing bowl, cream butter and sugar until light and fluffy. Add vanilla, egg, lemon zest, and lemon juice; mix well.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to wet ingredients and mix just until combined.
Set up two bowls, one with about ⅓ cup of granulated sugar and one with about ⅓ cup of icing sugar, to roll cookies in.
Scoop heaping teaspoons of dough and roll into a ball. Coat each ball with granulated sugar, then icing sugar, before placing on baking sheet.
Bake for 10-12 minutes, until set and the cookies are no longer shiny/wet looking.
Let rest 2 minutes on cookie sheet before removing to cooling rack to cool completely.
Notes
As with all my cookie recipes, I highly recommend using an air-bake cookie sheet, or two cookie sheets stacked together, for maximum air circulation and to ensure a moist, chewy end product.
Recipe barely adapted from Lauren's Latest.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/02/saturday-sweets-lemon-crinkle-cookies/