…from the California Kitchen
How you doin’? What makes a cookie a crinkle? Those crackles on top with the powdered sugar in between, is why they’re called Crinkle Cookies. Since they are rolled in powdered sugar before baking the cracks form as the cookie balls puff and spread. These slightly stodgy lemony bombs are really tasty. The flavor is even stronger if you let them sit after baking them overnight!
Crinkle Cookies were invented by Helen Fredell in St. Paul, Minnesota in the early half of the 20th Century. At that time they were chocolate not lemon. In Betty Crocker's book, “Cooky Carnival,” the book talks about being served these cookies at Mrs. Fredell's home and begging for the recipe. Thanks Helen!
Prep time: 10 minutes
Bake time: 12 to 14 minutes
Cool time: 30 minutes
Yield: About 5 dozen cookies
2 cups brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon lemon extract
1-1/2 teaspoons lemon zest
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioners' sugar
ChefSecret: To make sure you get the “crinkles”, it's important that the baking powder is as fresh as it can be because this is what will ensure that the crinkles and cracks develop. To check if your baking powder is still active and fresh, heat a little bit of water in a small bowl. Sprinkle in baking powder and watch. If it sizzles, it's still active.
Quip of the Day: “Dear Lord, please don’t make eating Brussel sprouts part of the cure for Covid.”
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