This recipe has been translated at the request of my readers and with the prior knowledge and permission of:

خوشمزه خونه

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Lemon Crinkle Cookies

Preheat oven to 350 F

Bake time:  10-11 minutes

INGREDIENTS:

½ cup unsalted butter

1 cup sugar

1 ½ cups flour

1 egg

1 TBSP fresh lemon juice

1 ½ tsp lemon zest

¼ tsp vanilla extract

1/8 tsp salt

¼ tsp baking powder

1/8 tsp baking soda

½ cup powder sugar

DIRECTIONS:

Preheat oven to 350 F

Zest a lemon (Do not zest the white parts)

Beat sugar and butter until light and creamy

Add egg, lemon zest, lemon juice and vanilla extract one at a time and beat after each addition

In another bowl mix the dry ingredients except the powder sugar

Mix the dry ingredients to egg and butter mixture in 2-3 portions.  Do not overmix.   Do not add extra flour.  If you like you may add a few drops of yellow food coloring.

Roll pieces of the dough to walnut size balls (about 1-1 1/2 tsp)

Add the powder sugar to a shallow bowl.  Add the balls of dough a few at a time to the bowl and move the bowl from side to side to get the ball rolling and getting covered in powder sugar.

Line a baking sheet with parchment paper and arrange the balls of dough with some space between them and bake for 10-11 minutes.  The cookies are going to be very soft and may seem like they are not cooked, but they are; do not overcook them.  The dough spreads a bit and rises, then when it cools it falls and cracks appear on the suface.

Remove the cookies from the oven and cool in the pan for 4-5 minutes before transferring them to a rack to cool completely.  Store in airtight container in the refrigerator.

NOTE:  You may try the same recipe with orange juice and orange zest!