{"id":12616,"date":"2020-05-01T16:00:45","date_gmt":"2020-05-01T22:00:45","guid":{"rendered":"https:\/\/icecreaminspiration.com\/?p=12616"},"modified":"2021-02-22T16:34:18","modified_gmt":"2021-02-22T23:34:18","slug":"lemon-crinkle-cookies","status":"publish","type":"post","link":"https:\/\/icecreaminspiration.com\/lemon-crinkle-cookies\/","title":{"rendered":"Lemon Crinkle Cookies"},"content":{"rendered":"

These addictive Lemon Crinkle Cookies will disappear before your very eyes! Great lemon flavor paired with perfectly sweet cookies. If you love lemon, these cookies are next on your “to bake” list!<\/p>\n

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These cookies will turn you into a glutton. I’m sorry. It can’t be helped. They are just so dang good.<\/p>\n

What makes them so good? Fresh lemon juice, followed by fresh lemon zest.<\/p>\n

(Yes, you can use lemon juice from a bottle, but since you need lemon zest from an actual lemon, you might as well just use fresh lemon juice).<\/p>\n

You only need 1 tablespoon of fresh lemon juice. That means you can have juice left over to make Lemon Yellow Squash Bread<\/a> (which has gotten RAVE reviews) or Lemon Bundt Cake<\/a>.<\/p>\n

If you buy a whole bag of lemons, then you’ll want to make fresh Homemade Lemonade<\/a> and use this handy apparatus to get all the juice out.<\/p>\n

The Black and Decker Citrus Juicer<\/a>. (This is an affiliate link).<\/p>\n

This is what I have, and I LOVE it.<\/p>\n

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You plug it in and then just press down on the top with your lemon, and the juicer rotates automatically! Lift up and press down again, and the juicer switches directions so that you can really get all the juice out of that lemon!<\/p>\n

It also has adjustments for the amount of pulp you want to let through, and it catches all the seeds. The container measures the amount of juice, and there’s a spout so you can pour the juice out without even taking the top off. <\/p>\n

O.K. Back to these Lemon Crinkle Cookies \ud83d\ude42<\/p>\n

How to Make Lemon Crinkle Cookies<\/h2>\n

Step one: Mix up the dough. It will be pretty soft.<\/p>\n

Step two: Use a large cookie scoop to scoop the dough.<\/p>\n

Step three: Drop the dough into a container of powdered sugar and shake the container to cover the dough with copious amounts of the sugar.<\/p>\n

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Step 4: Place the cookies on silicone mat-lined baking sheets, or baking sheets with parchment paper.<\/p>\n

(Note: If you bake these on naked metal sheets, lightly spray the sheets with cooking spray first.<\/p>\n

Second note: If you bake these on stoneware, there is no need to grease the stoneware. Also be aware that your cookies may spread differently and take longer to bake).<\/p>\n

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Step 5: Bake the cookies at 350 degrees for 12-14 minutes.<\/p>\n

Step 6: Just try to let them cool off a little before you eat one. Oh yeah–and transfer them to a wire rack to cool completely \ud83d\ude42<\/p>\n

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These cookies are really sensitive to the amount of flour you put in them, so make sure you measure your flour properly (by spooning it into your measuring cup).<\/p>\n

I often will bake a couple “test” cookies to make sure they’re spreading and baking with the texture I want. Just pop two cookie balls on a small baking sheet into the oven and see how they turn out.<\/p>\n

If they spread too much, you can add a little more flour to the rest of the dough before scooping and baking all the cookies.<\/p>\n

Today’s Freebie!<\/h2>\n

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