Lemon Crinkle Cookies

Hello, there. My goodness, the week of Thanksgiving kept me on my toes the entire time! Though I did not post anything (sorry about that, by the way), I did keep you, dear reader, in the back of my mind constantly.

Since I have been unable to bake where I currently live, one of the first things I wanted to do when I returned home for the holiday was whip up some cookies and cakes! Well, I made quite a few batches of sweet treats over the course of the week, let me assure you.

Lemon Crinkle CookiesThe first goodies I made were the Lemon Crinkle Cookies*. I am partial to round, snowball-shaped cookies, like these. Unfortunately, my cookies did not turn out round or snowball-shaped. They turned out flat, and (gasp!) blackened on the bottom. I will explain the burning incident later on.

Before we start baking, I would just like to let you know that the dough for this cookie is  particularly delicious/addicting, and I found myself nibbling little pieces constantly. Don’t say I didn’t warn you!


2 Cups of  Flour

½ tsp Salt

1½ tsp Baking Powder

1 Cup White Sugar

3 tsp Lemon Zest

½ Cup Butter

2 Eggs

¼ cup Lemon Juice

½ tsp Vanilla Extract

½ cup Powdered Sugar

Flour Mixture

  1. Alright let’s get started, shall we? So, begin by combining the flour, salt, and baking powder in a medium-sized bowl. Set the mixture aside.
    Side note: Don’t worry about preheating the oven just yet. Since the dough has to chill, we can preheat the oven during chilling time.Processed with VSCOcam with a2 preset
  2. Zest the lemon. The original recipe calls for 3 teaspoons of lemon zest, which you can generally get from one big lemon, or 1.5 lemons. However, because I love lemon-y things, I used the zest of 2 lemons. Processed with VSCOcam with a2 presetProcessed with VSCOcam with a2 presetProcessed with VSCOcam with a2 preset
  3. Put the sugar into a small bowl and add the lemon zest. Mix the two together with your hands, as shown in the picture above. This is a key step in giving the cookies more lemon flavor! I found it best to use my fingers, though the original recipe says you may also use a spoon. Try to squeeze the lemon rind, really ensuring that all the juices and aromas get transferred into the sugar. Processed with VSCOcam with a2 preset
  4. Cream the butter and sugar/lemon rind mixture until fluffy (mine ended up looking lumpy, but it didn’t matter). I used my handy dandy KitchenAid Stand Mixer, but you can use a hand mixer or other appliance. This should take about 20-30 seconds in a stand mixer, depending on how soft your butter is.
     Side note: Though the recipe doesn’t necessarily call for room-temp. butter, I always warm my butter a bit before baking.
  5. Add the eggs, one at a time, into the creamed sugar/butter mixture. Mix between the eggs, ensuring one is fully integrated before adding the next.Processed with VSCOcam with a2 preset
  6. Add the vanilla extract and lemon juice. Mix until combined and smooth. Processed with VSCOcam with a2 preset
  7. While mixing, slowly add the flour mixture until combined.
  8. Chill the dough for about 30-45 minutes
  9. Now, it’s time to preheat the oven to 350 degrees! Processed with VSCOcam with a1 preset
  10. While the dough is chilling, add powdered sugar to a small bowl. Also, prepare a baking sheet during this time. Use parchment paper or a liner.
  11. Use a cookie scoop (or a spoon) to roll the dough into 1/2 inch balls. Then, roll each ball in powdered sugar until it’s completely covered.
            Side note: I used a spoon to scoop the dough, then rolled into a ball with my hands (I had powdered sugar on them so things wouldn’t get too sticky). You can also use a melon baller or an ice cream scoop. Just make sure you cut the ice cream scoop balls in half.Processed with VSCOcam with a2 preset
  12. Arrange the cookies 2 inches apart on the baking sheet.
  13. Bake for about 12 minutes.Side note: Watch these cookies. They get burnt very quickly (as you will see in my testimonial down below). I recommend leaving them in the oven for about 5 minutes, and then taking the baking sheet out and rotating it 180 degrees, to promote more even cooking.

Voila! There you go. The sweet and crisp taste of lemons combined with a delicious, buttery cookie.

Well, dear reader, I have to be honest with you. Though I wanted so badly for these cookies to work out, they didn’t. I don’t know if my old oven is to blame, or my inaccuracy at measuring out exactly 1/2 inch balls, spaced exactly 2 inches apart. I put these yummy snowballs into the oven for 7 minutes, expecting to return and rotate the baking sheet. However, when I opened the oven, I knew something was wrong. The cookies had flattened out completely, not looking at all like they were supposed to. On top of this, I saw a brown tinge on the edges of the cookies nearest me. Swiftly, I pulled them out of the oven and began flipping them one by one.

Every. Single. Cookie. Was. Brown. Or. Black. On. The. Bottom. You would not believe my disappointment! The results were quite a letdown, seeing as this was my first baking project in months!

Well, my family does not mind a bit of burnt cookie, and these little lemon pancake-cookies were gone by the next day! They weren’t that bad, in the end. Perhaps they were a bit dry, and had a slightly pungent burnt aftertaste, but since I put in all that lemon juice, these factors were easily overlooked.

Why, you may ask, did I include a failed cookie project on this blog (and as my first recipe, no less)? Well, I would like to show you that even bloggers aren’t perfect. We mess up, too. Not everything is a great success right out of the gate. It’s just that we probably won’t write about it, because not many people are interested in failed experiments. So, next time you make cookies, or a cake, or a DIY project, and things don’t go well, don’t begin comparing yourself to us. We are ordinary beings, just like you. And we’ve made plenty of mistakes and encountered failure, too, just like you. So don’t let one burnt batch of cookies keep you from baking. Who knows? They may be a big hit with friends and family.


You can find the original recipe here.

*There is an option to make these cookies gluten free. The original recipe that I consulted recommended using gluten-free flour, such as Bob’s Red Mill Gluten Free 1-to-1 Flour.*

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