Lemon Crinkle Cookies with Lemon Frosting

I currently have a mound of laundry on my bed waiting to be folded. Putting it all on my bed is my strategy for getting it done, because then I have to do it before I can get in bed when the time comes. Unfortunately this strategy usually fails because I have no problem shoving my clean laundry off the bed to get into it when all is said and done.

But the real reason I am stalling to do it is for fear of injury. That’s right. Most people who injure themselves have a pretty good reason. Oh, you hurt your knee snowboarding? That’s cool. Oh, you threw out your back helping your friend move? That was sure nice of you. Me? Oh, I injured my shoulder folding my underwear. (Awkward silence.)

Seriously, I have no idea how this happened. Folding underwear! It’s not that strenuous! But somehow I twisted my shoulder weird and ending up with my face in the laundry, moaning in pain. What is it with me? Sometimes I think I should live in a plastic bubble. But then I would probably manage to get some bubble-related injury.

These cookies have been all over the internet for a good reason. They are amazing. I had leftover frosting from these lemon cupcakes and decided to do a mashup. Best idea ever. It is lemony heaven.

Lemon Crinkle Cookies

Source: Lauren’s Latest

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest (more! more!)
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored* baking sheets with non-stick cooking spray and set aside. (Or just use parchment paper or silpats.)

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.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Frosting:
(this frosting makes a ton so if you are using it only for the cookies I would definitely half it.)

1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
zest from one large lemon (or even MORE!)

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.

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16 thoughts on “Lemon Crinkle Cookies with Lemon Frosting

  1. Pingback: Lemon Cupcakes « The Food Charlatan

  2. hahaha! if it’s any comfort, i threw my back out unloading the dishwasher once! i hope these incredible looking cookies brought some joy back into your life :)

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  5. I love these cookies, especially with the yummy frosting. I have a question though. My cookies are not flattening out. They remain nice, little, rounded cookies. The taste and texture are perfect. I have been baking for over forty years, so I think my technique is okay but wonder if anyone has any thoughts on this.

    • This has been an issue for a lot of people. It’s never happened to me so I can’t give a tried-and-true answer; however, I’ve heard in reviews that this is probably a result of too much flour. So you could try scooping the flour into the measuring cups to make sure you aren’t getting too much. If you think that would still be too much, try decreasing the flour a tablespoon at a time. Hopefully this helps!! (Check some of the reviews over at Lauren’s Latest, where this recipe came from; some other people talk about this issue.)

      • Well, I spooned the flour into the measuring cups and still ended up with rounded cookies. I have so much of this dough now after three batches which all came out looking nothing like the photos. Weird.

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  8. I see 2 different pics of the cookie, my question is…do you frost between 2 cookies to make a sandwich cookie? Or frost the top of each cookie?

Thanks for the comments, foodies!

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