Best Lemon Crinkle Cookies

This are a new recipe for me. Definitely a keeper. I have to say it is the best lemon cookie I have ever put in my mouth. Especially warm from the oven. It is made with a triple whammy of lemon: lemon extract, fresh lemon juice and lemon zest. Not what you think of in a holiday cookie but still yummy. (Of course, with the powdered sugar you could say it is snowman who laid down!)
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Lemon Crinkle Cookies

 Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  • Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 – 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
  • Recipe Source: Cooking Classy
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Finally, 6 of 6 Zucchini Recipes: Zucchini Nut Bread Cookies

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These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -even if the picnic table is right in your kitchen. The sweet cream-cheese filling can be sandwiched between two cookies if that is what you choose, kind of like a modified moon pie. I personally loved them with no filling. Very good. And I could tell myself I was getting my vegetables and therefore, it was healthier! Oh the delusions we entertain!

Prep Time 25 minutes • Total Time 2 hours

Ingredients
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt

1 1/2 sticks unsalted butter, room temperature  (for the cookies AND the filling)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts

Filling
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted

Instructions:
Preheat oven to 350 degrees.

Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl.

Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.

Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.

Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Filling: Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.