Lemon Crinkle Cookies

Lemon is one of my favorite flavors.  I know it's an acquired taste for some, but I'm a big fan.  It was actually in my top three flavors for our wedding cake, but Carl liked raspberry better.  During our vacation to Italy we learned they love lemon, so I ate lemon desserts at least every other day for a week and washed them down with shots of limoncello - amazing.  Because of this affinity I have for anything lemon, I'm always game to try a new lemon dessert recipe.

Lemon Crinkle Cookies
(adapted from original recipe found here)

1/2 cup butter - softened
1 cup Splenda sugar blend
1/2 tsp vanilla extract
1 egg
2 tsp lemon zest
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups all purpose flour
1/2 cup powdered sugar


Preheat oven to 350 degrees and line your baking sheet with parchment paper. 

In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Mix in the vanilla, egg, lemon zest, and lemon juice until these are all well combined.  Slowly mix in the dry ingredients excluding the powdered sugar (salt, baking powder, baking soda, and flour.) 

Place the 1/2 cup of powdered sugar on a plate.  Roll just under a tablespoon of dough into a ball and roll it in the powdered sugar.  Place on baking sheet and repeat with remaining dough.  Bake cookies for 9-11 minutes or until the bottoms are slightly beginning to brown.  Your cookies should look matte, not shiny or melty.  After removing from oven, let cool on the actual baking sheet for 3 minutes before moving to cooling rack.

This recipe should make between 2 -3 dozen cookies to satisfy your lemon sweet tooth!