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There’s a recipe that I’ve seen going around Pinterest for a while, Lemon Crinkle Cookies, and while they look so good, they are so full of sugar that I could never bring myself to make them!! I decided to try a healthier version of them, and it worked! We all love them, and it’s such a nice variety to the typical oatmeal-chocolate-chip cookies that are popular around here. 🙂

So, I reduced the sugar significantly, and used whole grain spelt flour (wheat would work too), and my husband still thought they were really sweet. 🙂  We all loved them for sure.

 

Lemon Crinkle Cookies

½ cup butter, softened
1/2 cup sugar
½ tsp vanilla
1 egg
1 tsp lemon zest
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cup wheat/spelt flour
1/3 cup powdered sugar

In a bowl, cream butter and sugar together until light and fluffy. Add in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients, except powdered sugar, 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. I then shook each ball briefly in my fingers to shake off extra powdered sugar. Place on greased baking sheet and repeat with remaining dough.

Bake for 9-11 minutes, or until bottoms begin to barely brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

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