To make these last remnants of a lollygagging winter a little brighter, you need a cookie with some spring in its step.
Don’t be underwhelmed by their simplicity!
They’re sweet-tart sweethearts. Both flavors are gentle.
They’re assertively citrus without smacking you upside the head, and they have just enough sweetness to balance without making your teeth hurt.
No ooey gooey chocolate peanut butter caramel marshmallow madness here.
Instead we have an irresistibly delicate sugar crust. It gives way to a bright citrus center that literally melts in your mouth. I think I’m ok with that trade, thanks.
It doesn’t actually matter what the weather is like. Every kind of weather is cookie weather, amiright??
Not to worry, though! These are perfectly light enough to welcome warm sunshine (if you’re lucky enough to have that guy around!)
((Say hi for me. Tell him to come visit.))
Lemon Crinkle Cookies
Recipe adapted slightly from Lemon Crinkle Cookies-US Masala
1/4 cup butter, softened1/4 cup coconut oil, room temperature1 cup sugar1 large eggzest and juice of one lemon
1 teaspoon vanilla1 1/2 cup flour (MINUS 1 TABLESPOON)1 tablespoon corn starch1/4 teaspoon baking powder1/4 teaspoon salt1/8 teaspoon baking powderpowdered sugar for rolling
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper
- In a large bowl, cream butter, coconut oil and sugar until light and fluffy.
- Add vanilla, egg, lemon zest and juice and beat until thoroughly combined
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt and baking soda. Slowly add dry ingredients to wet and stir until just combined. The dough will be soft and slightly sticky.
- **For best results, (and easiest handling!), chill for at least 1 hour and preferably over night!
- Pour some powdered sugar into a bowl. When the dough is chilled, form approximately one inch balls of dough and roll in powdered sugar to completely coat. Place on baking sheet about 2 inches apart.
- Bake for 9-11 minutes or until the bottoms just barely begin to brown and the tops are just barely set.
- Let cool for a couple of minutes on the cookie sheet before removing to a cooling rack. They’re very easy to handle once they’re cool so be patient! Once cool, sprinkle with powdered sugar and store in a sealed container. Makes about 2 dozen cookies