Lemon Crinkle Cookies — the jeri cerutti

½ cups butter softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
zest of two lemons
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 ½ cups all purpose flour

Preheat oven to 350 degrees. Prepare baking sheets with parchment paper. Strong recommend for T-Fal AirBake cookie sheets.

Cream butter and sugar until light and fluffy. Mix in vanilla, egg, lemon zest and juice. Scrape sides and mix again.

Stir in flour, salt, baking soda, and baking powder until just combined. Scrape sides of the bowl and mix again briefly.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.

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 minutes before transferring to a cooling rack.

Notes: I found this recipe at Lauren’s Latest and modified it by increasing the lemon zest (I am lemon-obsessed), the original called for one teaspoon of zest and eliminating rolling cookie dough pieces in powdered sugar. The first time because I didn’t have any and subsequent times because…why more sugar and more work since I loved them as they were.

I have baked on both standard and AirBake cookie sheets and get a better outcome (more even baking and color) with the AirBake.