Lemon Crackle Cookies

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Good Morning and Happy Sunday! Here is a little recipe to brighten up your morning. I wanted to make one more summery recipe before going fully into fall mode and using cinnamon with reckless abandon. I wanted to squeeze a bit of summer into a crackle cookie before it completely went away and I’d like to think I accomplished that. These cookies are soft, not too sweet with a bit of tartness. If you want a quick lemon fix, look no further!

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  • Servings: about 2 dozen
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen

Ingredients

for the cupcakes

1 cup butter

1 1/2 cup sugar

1 tsp vanilla extract

1 tsp lemon extract

2 eggs

2 1/2 cups flour

1/2 tsp baking powder

1 tsp salt

1/2 powdered sugar for rolling

Directions

Preheat the oven to 375 degrees. Mix the butter and sugar until it’s nice and fluffy. Beat in the eggs and extracts until just combined. Mix in the dry ingredients until you get a smooth texture. Cover your batter and let it chill in the fridge for about 2 hours. If you don’t have time to chill, the batter will be a little sticky but it will still be workable. You’ll either have to really pack on the powdered sugar or roll in granulated sugar to get it to really stick. Place the cookies about 2 inches apart on a lined cookie sheet and bake for about 10-13 minutes. If you like it a lil underbaked, 10 minutes is perfect, otherwise i recommend baking closer to 13 minutes. Let cool somewhere that isn’t the baking sheet, like a wire rack, for at least a couple of minutes before indulging. Enjoy!

4 thoughts on “Lemon Crackle Cookies

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