Cooking Lesson #404: Lemon Sugar Crinkles

…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
 
Ingredients 
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
 
Directions

1. Preheat an oven to 350⁰ F.
2. Line the sheet pans with a sheet parchment paper.
3. Using an electric mixer, beat the brown sugar, butter, eggs lemon extract and lemon zest together in a bowl until smooth and creamy.
4. In a separate bowl, whisk the flour, baking powder and salt together in a separate bowl.
5. Stir the flour mixture into butter mixture until dough is fully combined.
6. Pour the confectioners' sugar onto a large plate or shallow bowl.
7. Spoon the dough, 1-1/2 teaspoons per cookie, into the confectioners' sugar and roll to coat.
8. Arrange the coated dough on the sheet pans.
9. Bake in the preheated oven until edges are lightly browned, about 12 to 14 minutes.
10. Cool cookies on the sheet pan for 2 minutes before transferring to a wire rack to cool completely.

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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                                        ©Perspectives/The Consulting Group, Inc., 2022

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