Au Naturel Essence

All natural treats for body and soul


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Lemon Crinkle Cookies With a Twist

My latest baking adventure actually went as planned.  I was quite relieved that things worked out well, after the scramble brought on by the Banana Cotta Crumble!

I have made these Lemon Crinkle Cookies a couple of times and each time, they have hit the spot.  They look like a shortbread cookie.  However, they are moist and chewy on the inside.  The lemon zest and juice make them into a fresh-tasting sweet treat.

I’ve pinned the recipe on Pinterest.  See it and some other recipes for sweet treats that I’ve pinned by clicking here.

I made these for a party last week.  To dress each cookie up just a bit more, I broke out some homemade lemon curd that I had in my freezer.  Honestly, I could have served up the lemon curd all on its own.  It was just full of creamy, lemony goodness.

To see the actual original recipe, click here.  I reduced the sugar a little bit along the way, but that’s really the only change that I made.  Here’s a reprint of the recipe with my two changes of sugar reductions:

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
3/4 cup granulated sugar (The original recipe calls for 1 cup of sugar)
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
1/4 cups powdered sugar (The original recipe calls for 1/2 cup of 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.

Lemon Crinkle Cookies Batter

Lemon Crinkle Cookies Batter

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.

Lemon Crinkle Cookies Rolled in Icing Sugar

Lemon Crinkle Cookies Rolled in Icing Sugar

Lemon Crinkle Cookies - Almost Ready for the Oven

Lemon Crinkle Cookies – Almost Ready for the Oven

Since I wanted to dress these cookies with some lemon curd, I pressed each ball of dough down in the center to create a small well.

Lemon Crinkle Cookies with a Small Well

Lemon Crinkle Cookies with a Small Well

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.

Once the cookies were baked and cooled, I dropped a small dollop of lemon curd on top of each one.

Lemon Crinkle Cookies with Lemon Curd

Lemon Crinkle Cookies with Lemon Curd

I baked these early in the day so that I could refrigerate them for an hour or so before attempting to transport them to the party.  A little bit of extra cooling worked well to solidify the lemon curd enough so that it didn’t stick to everything that touched it.  I was able to layer the cookies in a container and bring them to the party intact!

I was pretty pleased that everyone tried one and even the kids at the party thought they were tasty!

Lemon Crinkle Cookies with Lemon Curd

Lemon Crinkle Cookies with Lemon Curd