Yesterday a friend informed me that this Sunday is Daylight Savings, my response was a sound of frustration. Really losing that hour of sleep is not cool. I absolutely love spring – but the loss of that one precious hour is it’s largest downfall. However, I came up with a few positives to get me over the fact that I will be losing an hour (probably of kitchen time – let’s be real here) this weekend.
1. The sunset will now be like 7pm instead of 6pm – this is good for post work/school outdoor activities, aka running and hammocking (:
2. The start of daylight savings means spring is ohhh so near and gives justification for baking with spring-like ingredients
3. … that’s all I got
This is a super simple recipe from none other than Sweet Pea’s Kitchen (she is great and also lives in Illinois – insert fist pump here)
Not to mention they will have your apartment smelling something just short of heaven (:
And unlike chocolate crinkles – no refrigeration required so you will be eating these in under 30 min – hey look at that – you don’t even need an hour which is great for this weekend since we are cut down to 23 hours…still having the inner battle of accepting the hour loss…
Ingredients: (32 cookies)
1 ½ cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
1/2 cup powdered sugar
- Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg, vanilla extract, lemon juice, and lemon zest and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Place the powdered sugar in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the powdered sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
- Bake, rotating sheets halfway through, until cookies are set in center and begin to crack, 10 to 12 minutes. Let cookies cool on sheets for 3 minutes before transferring cookies to wire racks to cool completely.
Notes: I add my lemon zest to the sugar – it helps bring out the oils and intensifies the lemon taste! Give it a try – trust me you won’t regret it!
Anyone as addicted to instagram as me?!?!?!