Saturday, May 18, 2019

Lemon Crinkle Cookies

Helloo everyone. Took a looooong break from blogging due to personal reasons. Being a stay at home mom makes me appreciate all the free time I had before.LOL. I used to sit hours and hours styling my food, taking pictures, drafting recipes. Now free time is a luxury. Though I miss blogging I do love all the precious moments with my little one. These tiny humans grow up so fast and I wish I could record each and every moment. Seeing the world through my baby’s eyes is a whole different experience and I'm grateful for everything God has given me.

So, back to blogging with a new recipe. These Lemon Crinkle cookies melt into your mouth. They are not too sweet and perfectly tangy balancing your palette. Let's go on to the recipe.

Ingredients :
  • 2 cups all-purpose flour
  • 1/2 cup butter, softened at room temperature 
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 4 tblsp lemon juice
  • 1 tblsp lemon extract
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 3/4 cup powdered sugar 
  • 2 drops yellow food coloring (optional)

Method :

  • Combine all the dry ingredients and keep aside. Cream together butter and sugar until it’s really creamy and fluffy. 
  • Add in eggs, lemon juice, lemon extract, food coloring(if using) and beat until well combined. Add the dry ingredients into this and mix well without lumps. Do not over-mix.
  • Slightly thick and sticky dough is formed. Chill it for a few hours in the refrigerator. Take out the dough and roll it into small balls. Take powdered sugar in a bowl. Coat each ball evenly in it.

  • In a preheated oven of 350 F, place the balls onto a baking sheet and bake for 12-15 mins. The cookie should be soft when you touch. Cool completely and serve it.

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