Lemon Crinkle Sandwich Cookies

https://thefoodcharlatan.com

1/2 cup butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 whole egg

1 teaspoon lemon zest, more! more!

1 Tablespoon 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, for rolling

For the frosting:

1/4 cup butter, softened

1 & 1/2 cups powdered sugar

2 tablespoons fresh lemon juice

zest from one large lemon

Preheat oven to 350 degrees.

Grease light colored* baking sheets with non-stick cooking spray and set aside. (Or just use parchment paper or silpats.)

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 the salt, baking powder, baking soda, and flour slowly until just combined.

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.

For the frosting:

Beat the butter until fluffy. Gradually add the powdered sugar, 1/2 cup at a time.

Add lemon juice and zest. Add more powdered sugar until icing is thick enough to be of good spreading consistency.

Spread on top of cookies or on the bottom and sandwich them, once they are cool.