GOOEY LEMON CRINKLE COOKIES

Are you a lemon lover? We are, and this soft, slightly gooey lemon crinkle cookie tastes a lot like a lemon bar, but without all the work. This is the perfect cookie to go with coffee or tea, or as a pick-me-up on a gloomy day.

We adapted a recipe from @iambaker to create a fresher, more lemony SMALL BATCH recipe we think you'll like. It makes 18, 2-inch cookies that will keep for several days at room temperature. We actually think they are better the second day. We don't recommend freezing the baked cookies. If you want to make a large batch and freeze some, try freezing the dough in a log wrapped in plastic wrap. It should keep 2-3 months in the freezer.

Notes:

1. This dough is VERY gooey and sticky, so handle it as little as possible. We first tried to roll into balls in our hands then into the powdered sugar (original recipe calls for this). We found that it is best to use a 2 Tablespoon cookie scoop and drop a scoopful into a small bowl with confectioner's sugar. Use a combination of shaking the bowl and nudging the dough ball around until you can drop it on a cookie sheet. Don't squeeze! They're delicate.
2. You can choose the softness of the cookie. We baked ours for 9 minutes and they were quite soft. Another minute will firm them up if that is your preference.

​

ingredients

• 1/4 cup (57g) unsalted butter, softened
• 1 package (4 ounces) cream cheese, softened
• 2-3 teaspoons fresh lemon zest
• 3/4 cup (150g) granulated sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1-1/8 cups (141g) all-purpose flour
• 1/4 cup (32g) confectioner's  (powdered) sugar, whisked or sifted
• 1/4 teaspoon of fine salt
  
• 1-1/2 teaspoons baking powder

Topping - for rolling cookie dough in

• 1/4 cup confectioner's sugar, whisked or sifted 

---

video coming soon!

---

instructions

1. Preheat oven to 350°F.
2. ​ In small bowl, whisk together dry ingredients: flour, 1/4 cup confectioner's sugar, salt and baking powder. Set aside.
3. In your stand mixer, fitted with SideSwipe or a flat paddle: beat butter, cream cheese, lemon zest, and granulated sugar on medium speed until well combined and light in color. 
4. Add in egg and vanilla and mix on low to medium speed until fully combined. 
5. With the mixer on low, gradually beat dry ingredients into creamed mixture just until they are combined. 
6. Pour 1/4 cup confectioner's sugar into a very small, shallow bowl, like a cereal or ice cream dish. Using a 2 Tablespoon cookie scoop: scoop dough and drop gently into the sugar bowl. Shake the bowl in a circular motion and nudge it around the bowl to coat. Pick up without squeezing and place on parchment-lined baking sheets. Nudge any mishapen dough potions into a rounded shape. We put 6-8 dough balls per standard half-sheet. The cookies will puff and spread a little, so don't crowd the pan.
7. Bake until they no longer appear wet on top, 9-11 minutes. For a firmer cookie, bake 10-11 minutes. Allow to cool on the pan for 5 minutes - they will be quite soft! Then place on cooling racks to cool completely. The cookies will fall slightly as they cool, which emphasizes the crinkly tops.
8. Enjoy!

​