Light and refreshing, these lemon cookies are delicious right out of the oven with a cold glass of milk. They work great gluten free substituting Mama's almond flour for the all purpose flour and adding 1 teaspoon of xantham gum to the dry ingredients.
Ingredients
1 cup butter, softened
2 cup sugar
2 eggs
1 teaspoon vanilla extract
4 teaspoons lemon zest
3 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
3 cups all-purpose flour
1 cup powdered sugar
Instructions
In the mixing bowl of a stand mixer add the softened butter and sugar. Mix on medium for a few minutes or until the butter and sugar is very soft. Add the eggs, one at a time, mixing to fully incorporate the egg each time. Add the vanilla and stir until combined. In another medium sized bowl stir the salt, baking powder, baking soda, and all-purpose flour. Add the flour mixture to the butter mixture and mix on low until combined. Add the lemon juice and lemon zest and mix on low until combined. Place the dough in the fridge for 12-24 hours. When you are ready to cook the dough, preheat the oven to 350 degrees. Take about 2 tablespoons of dough and roll into a ball. Roll the ball in a bowl filled with the powdered sugar. Place the cookies on a cookie sheet and cook for until the bottom of the cookie is just barely beginning to brown, about 9 minutes. Remove the cookie sheet from the oven and let cool. You can move the cookies to a cooling rack after a few minutes. Serve warm or cooled with a glass of milk.
Recipe by Culinary Mamas at https://culinarymamas.com/lemon-crinkle-cookies/