lemon crinkle cookies

Crinkle cookies have been around since the early 1950s and were initially made with chocolate.   Helen Fredell invented crinkle cookies in St. Paul, Minnesota. In Betty Crocker’s book, “Cooky Carnival,” Crocker talks about being served these cookies at Mrs. Fredell’s home and begging for the recipe. A lovely story but a bit suspect considering Betty Crocker wasn’t just one person.  But alas, folklore recipes are always intriguing nonetheless.  A quick search on the internet and one can find more flavours such as lemon, molasses, and red velvet.  Crinkle cookies are rolled in icing sugar before baking which causes the icing sugar to crack (break apart).  They have a slight crunch on the outside and are super moist inside like a brownie.  I’ve been making these lemon crinkle cookies for over a decade.  If lemon cookies appeal to your taste buds, try this citrus sugar cookie.

you will need

1/2 cup butter, softened
1 cup white granulated sugar
1 egg
1 tablespoon lemon zest (more if you like)
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups flour
1/2 cup icing sugar, 1/2 cup castor sugar (both for rolling)

method

Preheat oven to 180c (350f). In a bowl, combine dry ingredients except for icing sugar and castor sugar.  In another small bowl, add white sugar and lemon zest. Using clean hands, rub the zest into the sugar. This helps to release the natural oils from the zest. Add butter to a large bowl then add sugar mixture and beat until light. Add egg, and lemon juice, and mix until incorporated.  Slowly stir in dry ingredients until just combined. Use a teaspoon to scoop out the dough and roll it into your hand.  Set aside on parchment paper. Repeat. Place the icing sugar and castor sugar on two different plates.  Roll each ball in the castor sugar then coat it with icing sugar.  Rolling the cookie dough in the castor sugar first helps prevent the icing sugar from melting into the dough.

Grab a baking tray and line it with parchment paper.  Place balls at least one inch apart.  Bake for 10 to 15 minutes or until the tops have cracked.  Remove from the oven and cool the cookies for 5 minutes before transferring them to the cooling rack.

the culinary chase’s note:

To save time and if you only have one baking tray, slide the parchment paper of baked cookies onto the rack.  Tear off a new sheet of parchment paper and add cookie dough.  Enjoy!