Cooking with Mary: Lemon Crinkle Cookies

I know, cookies again. But I decided to change it up just a little and skip the typical chocolate chip that I seem to be super attached to. I love lemon pastries and desserts. I'm not sure what it is, but I thoroughly enjoy them. A few months ago I had a lemon cookie that was so awesome and I had to find a way to replicate it.

I'm sure by now you can figure out that I have a major sweet tooth. When I went gluten, & dairy free my sweet tooth just exploded. I mean sure before I was an ice cream junkie which probably had a lot to do with the lack of enzymes in my belly. But I crave sugary sweets on most nights. I try to stick to natural popsicles, but sometimes I have to bake something.

I realize I havent cooked an actual meal on here for a while and I'll be sure to put something up soon!

So, this is the recipe I went off of

2 cups flour
1½ tsp baking powder
½ tsp salt
1 cup granulated sugar
3 tsp lemon zest
½ cup unsalted butter, at room temperature
2 eggs, at room temperature
¼ cup fresh squeezed lemon juice
½ tsp vanilla extract
½ cup powdered sugar, sifted

you can find this recipe without dietary restrictions on this website>> http://www.thekitchenpaper.com/lemon-crinkle-cookies/

& I followed her directions pretty closely

INSTRUCTIONS

Combine flour, baking powder, and salt in a bowl. Set aside.
With clean fingers, rub the zest into the granulated sugar until very fragrant.
In a stand mixer, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing until smooth.
Add the lemon juice and vanilla extract, and mix again until smooth.
Add the flour mixture and mix until the dough just comes together.
Chill the dough for 30 minutes before continuing.
Preheat the oven to 350 F.
Roll dough into ⅛ cup balls, then roll in powdered sugar until well coated. Arrange 2" apart on a parchment-lined baking sheet.
Bake for 10-12 minutes.

So here's how what I did different:

I started by zesting my lemon like the recipe says into my cup of sugar.

I then decided to skip the butter and use coconut oil. (I have become a huge fan of it)

Make sure that you follow the directions of beating until fluffy, because the longer you beat the coconut oil, the warmer it'll get and work into your sugar like it should if you used butter. Remember when using coconut oil, its a 1:1 ratio- so 1/2 c butter= 1/2 coconut oil

From there I added 2 eggs, beating them in one at a time,

Then I added my lemon juice and vanilla

I then added roughly 3 Cups of Pamela's Gluten Free "Baking & Pancake Mix"

Remember when using Pamela's in cookies its good to add a bit more because GF baking can have a runnier consistency.

my baking powder & salt--then beat.

The lemon zest with the lemon juice smells amazeballs.

Then stick in the fridge for 15-20 min

Bake @ 350 for roughly 10-12 minutes.