Lemon Crinkle Cookies.
[This lemon crinkle cookies post is sponsored by Barnes & Noble! I’m so excited to partner with them to share My Cookie Story!]
Today we are finally talking lemon crinkle cookies!!
You guys. It has been a YEAR since I first shared on Instagram that I was making lemon crinkle cookies. An entire year! I had just had Emilia, was doing some holiday baking and knew that a lemony cookie had to make the cut for our cookie trays. You guys freaked and I sent the recipe to many of you through DMs, but at that point, already had my content done through February and couldn’t add it to the list since Emilia was a newborn.
I considered posting it in January since it was peak citrus season, but cookies in January? I couldn’t get into it.
So here I am. Posting it a year later for you, finally!
I promise it is worth the wait. I mean – lemon crinkle cookies!
First, can we talk about how I am SO SO SO excited to be partnering with Barnes & Noble for this post?! As a huge book lover, my heart is overwhelmed. You’ve probably heard me talk over the years about how I am THAT person when I walk into a bookstore: the smell of books, the sight of books, the feeling I get when I walk into a bookstore is dreamy. Like I could stay there forever.
One of the other reasons I always get lost in Barnes & Noble is because of the adorable gifts, stationary and JOURNALS and… the toys! The pen and paper freak that I am just tends to go crazy. I usually get something for my mom every year and get my dad a B&N gift card – like clockwork.
But the toys? The toy section is fantastic. I find the most unique yet classic toys for the kids – things I can’t find other places.
It’s always a stop for my holiday shopping because you can get everything!
We’re chatting about cookies for a super fun reason. It’s so true that every cookie has a story – and Barnes & Noble is (literally!) full of stories. This year, Barnes & Noble is asking you to share your favorite cookie recipe and the story behind it. You can enter the My Cookie Story Contest until December 17th and win $5000, along with having a version of your cookie (!!!) sold at Barnes & Noble in the 2019 holiday season! How fun, right?! You can enter here.
Can we talk about how there is always a place for chocolate AND lemon? I need both in my life during the holiday season.
I need both in my life during the holiday season.
When I would do my big baking days with Mother Lovett, we actually didn’t make any lemon desserts, but we did make orange cookies. She was famous for her orange cookies and those were such a staple of her cookie boxes that I don’t think there was room for any other citrus.
And back then, it wasn’t like I wanted to eat citrus. Remember what a baby I was up until, oh, eight years ago? I didn’t have much interest in lemon desserts, but as I’ve gotten older, they are all I crave. They are super refreshing.
What Mother Lovett DID make was a killer lemon meringue pie – it was like she infused her love of lemon desserts in places other than cookies. But cookie baking was my THING with her. It was OUR thing. I wanted to take some of that lemon love and infuse it in my own lemon crinkle cookies!
As a kid, it wasn’t difficult for me to get over to her house for our baking day. My mom would drop me off and I’d help her the entire day. In high school, I’d go over after school or even on a Saturday to help. And after college, even when I worked, I would often take a half day or head over later after work (Mother Lovett was the original night owl) and we’d bake for hours. I loved that day, but didn’t realize how much I loved it until after she was gone, you know?
Most of you know that I took Mother Lovett’s chocolate crinkle recipe and used it for the Chocolate Sprinkle Cookies in The Pretty Dish. While those will always be in my cookie boxes every holiday season, these now will be too. I love that both cookies have a little piece of her story built in. They add the memory and fantastic flavor to the cookie tray.
Something different, unexpected, light and refreshing. Oh and DELICIOUS.
Here’s how it went down! I used my chewy lemon cookie as the base. While I’ve used Mother Lovett’s chocolate crinkle recipe for years, it’s not like chocolate can easily be transformed to lemon! You know? So I took matters into my own hands and used this classic that you guys have flipped over for years. The end result is SO good.
I highly suggest using the combo of lemon zest, extract and fresh juice if you can. It gives the perfect amount of lemon flavor. And when that lemon is paired with sugar, it is a TREAT. Oh my gosh yes it is. These have consistently been one of the biggest hits of the cookie box the last few years, and I’m so excited to share!
So remember! You can enter the contest here and they also have forms in store. Go go, get it, get it!
Lemon Crinkle Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 3 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- powdered sugar for coating
Mix together the flour, baking soda and salt and set aside.
In a large bowl, add the melted butter and whisk in the sugar until smooth. Add in the egg and egg yolk, mixing to combine, then whisk in vanilla and lemon extracts, lemon juice and lemon zest. Stir in dry ingredients, mixing until a dough forms. If needed, use your hands to bring together the dough. Refrigerate for 2 to 4 hours.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Fill a bowl with powdered sugar.
Roll the dough into 1-inch balls and roll it in the powdered sugar, coating completely. Place the balls on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just set and the center isn’t jiggling. Let cool completely for serving!
Lemon crinkle loves.