This coming weekend is my Bridal Shower and the only thing I asked for was that I be in charge of filling the dessert table! With my love for sweets and baking, I did not want to miss this opportunity to make some new amazing desserts for the ladies I enjoy spending time with. For the past two weeks I have been combing through hundreds of recipes before I finally settled on the final six desserts!
This Saturday, the ladies attending my shower will get to choose from:
~ Lemon Crinkle Cookies
~ Butterscotch Pretzel Chocolate Chip Cookies
~ Peach Pie Crumb Bars
~ Oreo Cheesecake Bites
~ Wild Blueberry and Cream Cheese Trifles
~ Banana Cream Pie Cupcakes
(I will be blogging about all the above recipes eventually, so stay tuned!)
This evening I decided to give one of the recipes a test run, the Lemon Crinkle Cookies. The cookie dough was incredibly easy to make and each batch of cookies took less than 15 minutes from start to finish. As someone who is not a big fan of lemon zest, I normally always leave the lemon zest out of recipes that call for it. This time, I took a leap of faith and not only included the lemon zest I added more than the original recipe called for and I am so glad I did! Trust me, do not leave the lemon zest out!
Mark came home for dinner tonight and the cookies were barely cooled before he caught sight of them and started to dig in! By the time he finished dinner and went back to work I had gone from 2.5 dozen to 1 dozen cookies! He could not put them down, and kept repeating how amazing they were as he went back for more three or four times!
These cookies are like the taste of summer in your mouth. They are a denser cookie, but the lemon flavor lightens them right up. I cannot stress how easy these cookies were to make. For those who are not expert bakers, but want a cookie that looks and tastes like you spent hours in the kitchen, this is the cookie for you! I will making another batch, or two, of these if I am going to have enough to take to the shower on Saturday.
Lemon Crinkle Cookies
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1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
Lemon zest from 2 large lemons
1 1/2 Tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
Preheat the oven to 350 degrees. With non-stick baking spray, lightly spray a baking sheet a set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Remove the paddle attachment and attach the whisk attachment. Add the vanilla, egg, lemon zest and lemon juice to the butter mixture. Whip the ingredients together, stopping to scrape the sides and bottom of the bowl.
In a small mixing bowl add the flour, salt, baking powered and baking soda. Slowly add the dry ingredients to the butter mixer, with the mixer on low speed, until the ingredients are just combined.
Spread the powdered sugar out on plate. Using a tablespoon measuring spoon, roll a heaping tablespoon of dough into a ball and then roll through the powdered sugar till coated. Place on the baking sheet and repeat with the remaining dough.
Using the back of a spoon, press down in the center of the dough balls to slightly flatten the tops of the cookies.
Bake the cookies for 10-13 minutes or until the bottoms begin to barely brown. The cookies will have a matte like look to them. Remove the cookies from the oven and allow them to cool for about 3 minutes on the baking sheet before moving them to a wire cooling rack to cool completely.
Yields about 1-2 dozen cookies.
Source: adapted slightly from LDSLiving.com, originally from Lauren Brennan.