I swear that there are times when I feel like I need to move to a warmer climate so that I can enjoy citrus fruits on the reg! Honestly, as much as we love Colorado-the fruit situation (except for Palisade Peaches) is pretty weak. :)
Having said that, a girl's gotta do what a girl's gotta do and when winter keeps showing up, I make something with lemons so that I can get that warm weather feeling. Considering how busy we've been with baseball, work and Ivy being in college, these crinkle cookies were the perfect quick treat to shake off the winter blahs.
Nothing beats a sweet crinkle cookie that is somewhere between a cake and cookie and asks you not to wear black because it'll show when the powdered sugar rains down.
Recipe adapted from Broma Bakery
1/2 cup (1 stick) butter, room temp - note I use salted because that's what I always have on hand. If you use unsalted add 1/2 tsp of salt with the dry ingredients.
1 1/4 cups granulated sugar
Zest of 1 lemon
2 eggs
1 tbsp lemon juice
1 tsp vanilla extract
1/2 tsp lemon extract (optional, Ivy doesn't love too much lemon but I don't believe that's a thing)
2 cups all purpose flour (spoon and level)
3/4 tsp baking powder
1/4 tsp baking soda
pinch salt
1/3 cup granulated sugar
1/3 cup powdered sugar
Step One: The cookie dough
Don't heat your oven yet, at altitude I recommend letting these chill.
1. Combine the lemon zest and 1 1/4 cup sugar in a small bowl and rub it together with your fingers until the sugar is moistened and fragrant.
2. In the bowl of a stand mixer, cream the butter and lemon sugar mixture together until light and fluffy (about 5 minutes on medium to medium high speed), scraping down the bowl as needed.
3. Add the eggs one at a time while on medium speed and make sure they're completely incorporated before adding the next one.
4. Add juice and extracts keeping things rocking at medium speed. You might notice things looking a little curdled, but don't worry! When you add the dry ingredients it'll all make sense.
5. In a separate bowl combine the dry ingredients (flour, baking powder, baking soda and salt) and whisk to combine. Slowly add the dry ingredients to the mixer while on low. Any faster and your kitchen will be covered in flour. Mix JUST until incorporated. I usually stop before it's fully incorporated and finish mixing in any stray dry ingredients with a rubber spatula.
6. Put the 1/3 cup granulated sugar in one medium bowl (you need room to roll the dough around) and 1/2 powdered sugar into a different medium bowl.
7. Use a medium disher (looks like an ice cream scoop, but it's not!) to scoop 2 tablespoon portions into your hand and roll into a ball. Take that ball and roll it in the granulated sugar first and then it takes it's first trip into the powdered sugar. Place the ball on a wax paper lined cookie sheet. Notice I said the first time, right? Roll the remaining dough into balls and repeat.
8. Put your dough balls into the refrigerator for at least 30 minutes. At altitude, this helps a ton. Now you can preheat your oven to 350 degrees.
9. Take your dough balls out of the fridge and roll them in the powdered sugar again. This is how I managed to get the super coating I needed to make those crinkles as pretty as I wanted them. Bake 6 at a time on a parchment lined cookie sheet for 10 minutes or until the edges are just set and the middle is puffed up. Don't over cook these! Let them cool on the cookie sheet completely.
I got 18 cookies from this recipe. I hope you love them as much as we did!
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