After all that rich chocolate from The Brownies (yes, capitalized), we needed something a little bit lighter.
A little bit fresher.
A little bit tart.
So I didn’t stop myself when these gorgeous cookies screamed ‘bake me’ when I saw them on Pinterest.
(Don’t recipes ever speak to you? It happens to me all the time…)
Lemon Crackle Cookies, adapted from Lauren’s Latest
½ c butter, softened
1 c sugar
½ t vanilla
zest of one lemon (about 1 T)
lemon juice from 1/2 lemon (about 1 1/2 T)
¼ t salt
¼ t baking powder
⅛ t baking soda
1-½ c all-purpose flour
½ c powdered sugar
Directions: Preheat oven to 350 degrees. Grease light-colored baking sheets with non stick cooking spray and set aside.
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.
As the title of this post subtlety alluded, these cookies are like crack. You can’t just eat one, or two, or five.
They’re almost like the perfect mix of a lemon drop and snickerdoodle – barely crisp on the outside, chewy and full of lemon flavor on the inside. Thank goodness the recipe only made about two dozen or we would’ve been in big trouble.
(One thing I’d suggest if you make these, I’d line your cookie sheet with parchment, rather than grease them. Even with a generous greasing, my cookies stuck to the sheets. Just a little FYI.)
These cookies were just what we needed for a change of pace – and a little indoor sunshine.
Happiest of Mondays, everyone!