These lemon crinkle cookies are the only lemon flavored cookie recipe you need; they’re simply sensational, with fresh lemon flavor.
While I was busy working, it seems everything happened when it comes to food blogging. So many of my friends met face to face, in real life, whatever way you call it.
This conference, that conference, meeting over coffee…guys, I’m so jealous.
This conference, that conference, meeting over coffee…guys, I’m so jealous.
These lemon crinkles were supposed to be part of a #sundaysupper post, but I forgot. Just like that.
Guess I’m losing my slot in the food blogging world.
Guess I’m losing my slot in the food blogging world.
Can we talk a bit about how everything web related changed so much in the last two years?
It was a different world when I started this blog two and something years ago, more relaxed, more approachable. Or maybe it only felt that way, as it does when the excitement of something new is still, well, new.
It was a different world when I started this blog two and something years ago, more relaxed, more approachable. Or maybe it only felt that way, as it does when the excitement of something new is still, well, new.
As far as lemon cookies go, these are insanely good.
I once read that a cookbook is worth anything you paid for it if it has one amazing recipe – something I strongly support, those cookbook piles speak for themselves – and this recipe can do the same for a blog. Not that Mel needs that, at all, but it goes to show how much I love these cookies, in spite that I’m not, in essence, a cookie person and the above-mentioned ridiculous amount of recipes I can access in my almost three hundred cookbooks.I used cake flour in this recipe, though you can use all-purpose too. Cake flour is softer and has a bit of cornstarch; I find the texture improved by it. And I use more lemon zest and juice, because, well, I’m a fan of real lemon tartness, more so when there’s a lot of sugar.
I told you before how I take all my baking to the office. These little lemony things brought raves and more raves. Pretty much like the strawberry jam thumbprints, or the chocolate mint cookies. The conclusion is that not being a cookie person is my issue, ha.
Lemon, on the other hand, is one of my favorite flavors, paired with polenta and blueberries in a cake, or with limoncello in an ice cream, it just never fails. I grew up with the traditional lemon pie, made by my grandmother, and it’s still one of my favorite pies by far. I haven’t made one in ages!
Anyway, as far as lemon cookies, we’ve hit the jackpot with these crinkles. That’s all folks.
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Ingredients
- ½ cup 115g butter, softened
- 1 cup 100g sugar
- ½ teaspoon vanilla extract
- 1 egg
- Grated lemon zest from 1 lemon
- 2 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 ½ cups 210g cake flour (you can use all purpose too)
- ½ cup ( about, powdered sugar, to roll cookies)
Instructions
- Preheat oven to 350ºF/180ºC. Line two cookie sheets with wax paper, or grease the bottoms.
- In a large bowl with a hand beater, mix butter and sugar well.
- Add vanilla, egg, lemon juice and zest and mix well again.
- Mix together flour, salt, baking powder and soda, and add it to the butter mixture.
- Mix until it forms a ball and is well blended with no dry spots.
- Put powdered sugar in a shallow dish or bowl. Make walnut size balls with the lemon mixture, and roll them in the powdered sugar, coating well.
- Place them in the baking sheets spacing them a bit. Bake them for 12 to 15 minutes, until they
- barely start to brown, are crinkled and rather dry on top.
- Let cool on wire rack and keep in tins.
barely adapted from Mel’s Kitchen Café
7 related recipes worth looking at:
LEMON SANDWICH COOKIES, from Three Many Cooks
LEMON THUMBPRINT COOKIES (vegan), from Namely Marly
LEMON CHIA SEED COOKIES, from She Bakes Here
LEMON RICOTTA COOKIES, from Food Fanatic
LEMON PUDDING CHEESECAKE COOKIES, from Sewlicious
LEMON BISCOTTI, from Laughing Spatula
LEMONADE CUTOUT COOKIES, from The Simple Sweet Life
shoshanamom says
September 25, 2014 at 09:45Can you make these without being crinkly? I prefer a smooth cookie.
wp_vknotes_admin says
September 25, 2014 at 10:23I never tried, but maybe without the powdered sugar coating they will bake smoother.
Kathy says
September 4, 2014 at 00:12Cookbooks are an obsession with me…I always say I will not buy anymore and then see one that I just have to have! These cookies look fabulous…love the flavor of lemon…very pretty!
The Ninja Baker says
August 31, 2014 at 19:36Oh, good, you've alleviated my guilt, Paula…I also have piles of cookbooks and there is at least one amazing recipe in each…Certainly these lemon crinkles are a gem, indeed. BTW I'm in Boulder. Post swimming, I was in a hot tub and met a woman from Argentina and told her all about you and Vintage Kitchen Notes!
Laura Dembowski says
August 29, 2014 at 12:31Lemon cookies sound amazing! They look very pretty too.
e / dig in hobart says
August 28, 2014 at 22:37i've made lots of lemon cakes and puddings but never biscuits – i definitely have to change that then and make these – especially when they come so highly recommended by you! i think everyone loves lemon flavours.
Kitchen Riffs says
August 27, 2014 at 22:01I love lemon! A lot. So you know I'd like these. Really terrific cookie. And I agree things have changed a lot in the blogging world the last couple of years. Which is OK — I've found my little corner, and am happy there. And am always happy to visit your corner. Thanks for this.