I currently have a mound of laundry on my bed waiting to be folded. Putting it all on my bed is my strategy for getting it done, because then I have to do it before I can get in bed when the time comes. Unfortunately this strategy usually fails because I have no problem shoving my clean laundry off the bed to get into it when all is said and done. 
But the real reason I am stalling to do it is for fear of injury. That’s right. Most people who injure themselves have a pretty good reason. Oh, you hurt your knee snowboarding? That’s cool. Oh, you threw out your back helping your friend move? That was sure nice of you. Me? Oh, I injured my shoulder folding my underwear. (Awkward silence.)
Seriously, I have no idea how this happened. Folding underwear! It’s not that strenuous! But somehow I twisted my shoulder weird and ending up with my face in the laundry, moaning in pain. What is it with me? Sometimes I think I should live in a plastic bubble. But then I would probably manage to get some bubble-related injury. 
These cookies have been all over the internet for a good reason. They are amazing. I had leftover frosting from these lemon cupcakes and decided to do a mashup. Best idea ever. It is lemony heaven.
Here they are ready to go in the oven.
And voila! Easy peasy!
Lemon Crinkle Cookies with Lemon Frosting
Ingredients
For the cookies:
- 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
Instructions
- 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.
Notes
Nutrition
You will like these desserts too!
Lemon Cupcakes << this is where I got the frosting recipe. SO good!
The Best Lemon Curd << this would be SO amazing on these cookies!
Raspberry Lemon Glazed Muffins:
Is it possible to have the ingredient measurements in grams please?
Hi Anna! Thanks for asking–I know it’s probably super frustrating to read American recipes and see these non-metric measurements. We don’t have measurements in grams, but you can use a conversion calculator online if you’d like to convert them yourself. Best of luck and enjoy!
These cookies are delicious and super easy to make. Â Family and friends request that I make them and they disappear fast! Â
I used some lemon curd I had left over from a previous recipe instead of the frosting and it was delicious!!