Lemon Crinkles

Briarberry Cookie of the Month for April

Every year, in April, I fall madly in love with LEMON. The tart, sweet, bright flavor and color that it adds to foods both sweet and savory are a signal to me that we’ve escaped the cold clutches of winter again and Spring and Summer are on the way.

Make these delicious cookies to brighten your day and share some with a friend to double the joy!

Lemon Crinkles

Ingredients:

1 cube (8 TBSP) Butter at room temperature.

1 1/4 cup granulated sugar

1 egg plus one egg yoke

1 1/2 TBSP Fresh grated Lemon Zest

1/2 tsp Lemon Extract

2 TBSP Lemon Juice

1 tsp Vanilla Extract

1/2 tsp Baking Soda

3/4 tsp Baking Powder

1/2 tsp salt (reduce to 1/4 tsp if using salted butter)

2 cups Flour

For Rolling the cookies before Baking:

1/3 cup of Granulated Sugar

1/3 cup Powdered Sugar

Instructions:

1. Grate lemon zest into a mixing bowl with paddle attachment. Add the Granulated sugar. Mix it until clumps form.
   
2. Add butter to the Lemon sugar mixture. Mix until light and fluffy.
   
3. Add egg and egg yolk, lemon extract, vanilla extract, and lemon juice and mix until fully incorporated. The lemon juice makes the batter get a bit clumpy but it will smooth out in the next step.
   
4. Add Salt, Baking Powder, Baking Soda and Flour and mix until smooth. Don’t overmix.
   
5. Add 1/3 cup Granulated Sugar to a bowl and 1/3 Powdered Sugar to another bowl.
   
6. Preheat oven to 350 degrees.
   
7. Using a cookie scoop, scoop the cookies and dip them first into the Granulated sugar and then into the Powdered Sugar. This will help form the characteristic crackle on the outside of the cookies. Place dipped cookies on a baking sheet.
   
   

8. Bake for 9 minutes. Cookies should appear undercooked which will give them a delicious, chewy texture with a crackled exterior.

9. Allow to cool and enjoy.