Tuesday, April 17, 2012

Pinterest Pin #24 Lime Crinkle Cookies

Inspiration Pin
 This  is one of the first recipes that I pinned on Pinterest. They are so wonderfully soft and chewy, and have a nice zesty citrus taste. Lately, lemon and lime are my go-to  flavors for everything sweet like yogurt and desserts. I also love to slice up a lemon or lime and put them in my water. Plain water gets so boring to drink, and as we are constantly reminded to drink 8-10 glasses of boring water daily.  Adding lemon or lime slices seem to make it a little better. 
The day I made these lovely crinkle cookies, I had a lemon and lime in my fruit basket. The original recipe calls for fresh lemon juice and zest. I had made the lemon ones for a baby shower once and loved them. This time I decided to mix it up and try it with the lime and they were so good! They tasted a bit like Key Lime Pie in cookie form. I think I ate ten of them in one day.  Next time, I think I will try an orange version and see how they taste.

Lime Crinkle Cookies
(adapted from Lauren Brennan's Award Winning Lemon Crinkle Cookies)
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lime zest
1 Tablespoon fresh lime juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
For the lime version, just take out the lime and add lemon. I didn't change the measurements at all.

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. 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.

1 comment:

  1. Yummm! I need to try these with lemon. I am on a lemon kick lately. I don't know why, spring just makes me want to have lemon sweets!