Lemon Crinkle Cookies with Lemon Frosting (2024)

Lemon Crinkle Cookies with Lemon Frosting

For the cookies:

• ▢ 1/2 cup butter, softened
• ▢ 1 cup granulated sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 whole egg
• ▢ 1 teaspoon lemon zest, more! more!
• ▢ 1 Tablespoon fresh lemon juice
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon baking powder
• ▢ 1/8 teaspoon baking soda
• ▢ 1 & 1/2 cups all-purpose flour
• ▢ 1/2 cup powdered sugar, for rolling

For the frosting:

• ▢ 1/4 cup butter, softened
• ▢ 1 & 1/2 cups powdered sugar
• ▢ 2 tablespoons fresh lemon juice
• ▢ zest from one large lemon

• Preheat oven to 350 degrees.

• Grease light colored* baking sheets with non-stick cooking spray and set aside. (Or just use parchment paper or silpats.)

• 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 the salt, baking powder, baking soda, and flour slowly until just combined.

• Scrape sides of 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 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 cooling rack.

For the frosting:

• Beat the butter until fluffy. Gradually add the powdered sugar, 1/2 cup at a time.

• Add lemon juice and zest. Add more powdered sugar until icing is thick enough to be of good spreading consistency.

• Spread on top of cookies or on the bottom and sandwich them, once they are cool.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Source: Lauren's Latest