Happy Monday! I know, I know… there is no such thing as a happy Monday. But today I am going to try to make your Monday a little happier with a drool-worthy guest post from Danielle!
Danielle is a healthy-living blogger and has graciously offered to write a guest post for me while Kyle and I are making the loooong drive back from Louisville to Minneapolis.
Since it is Monday and you probably just want to get down to business, I’ll leave this intro short and kick it off to Danielle!
Hello! I’m Danielle from Truffles n’ Treadmills and I’m so excited to be here! I blog about fitness and healthy-living over at Truffles n’ Treadmills and hope you will stop by and say hello! The reason I am here is because Becky is at the Kentucky Derby this week so she asked me to do a guest post for all of you! I think that fresh lemon cookies go perfect with spring weather so today I am going to share with you one of my all-time favorite recipes.
Most lemon cookies only have a small hint of lemon in them and you can barely taste it, but these cookies are different. They are sweet, chewy, fresh, and taste of real lemons. Even if you aren’t a huge lemon fan, you will find yourself going back for seconds.
Lemon Crinkle Cookies Recipe
Makes 2 dozen
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
Lemon zest from 1 lemon*
Fresh lemon juice from 1 lemon*
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
*I love lemons so I personally thought that using the juice and zest from an entire lemon was delicious. You can use more or less depending on your personal preference.
Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray or line with parchment paper (this is my favorite method and makes for easy cleanup!)
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 all dry ingredients slowly until just combined, excluding the powdered sugar. 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.
I made these cookies for a bake sale and they were a huge hit so I am sure you will enjoy them just as much! They would be perfect for your next spring party, a wedding shower, or for yourself!
What is your favorite spring cookie or treat?