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I have to admit that I am really tired of seeing nothing but snow outdoors. Good golly we’ve had a lot of snow this winter! With the exception of places we have plowed or shoveled, there is still not a single bare spot anywhere on our property.
That was a good thing this past weekend, when our older daughter and her family finally made it down here for our annual sledding weekend – we certainly had no shortage of snow for that!
But now, I am losing patience with all of this whiteness – I want to see some green! It is going to be awhile till that happens though, so there is only one thing to do. Make cookies! That’s the cure for any number of problems you know, and Brown Sugar Lemon Crinkles take care of nearly everything I want in a cookie.
They are easy to make, bursting with great flavors, crisp at the edges, chewy in the middle – and they taste even better a couple days later.
When I began working with this idea, the first batches were just too one note and sweet for me, though the chewy texture was wonderful. So, I turned to citrus to brighten things up and that is always a strategy that works for my taste buds, since I love lemon. In these, it is the ideal fresh note and just perfect with the richness of dark brown sugar.
I will mention at the start, that it is very important to make sure these do not bake for too long. To ensure they remain chewy, and not crunchy, get them out of the oven before they get very browned. In fact, you will need to leave them on the cookie sheet for a few minutes, because they don’t really set up until they cool off a little.Though of course, if you are particularly fond of very crunchy cookies, you will want to let them go a little longer – who am I to tell you what kind of cookies you should like? They still have a lovely flavor and texture – I know because I tried them both ways. The crunchy ones are quite good dunked in milk – just so you know.
Brown Sugar Lemon Crinkles
- 8 ounces butter [2 sticks]
- 1 3/4 cups dark brown sugar firmly packed
- 1 egg
- 2 teaspoons pure vanilla extract
- 2 teaspoons freshly grated lemon zest
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- raw or coarse sugar for rolling
- Preheat the oven to 350º and line heavy baking sheets with parchment paper.
- Melt the butter and add to the bowl of your stand mixer - or if using a hand mixer, add to a mixing bowl.
- Beat in the dark brown sugar, then the egg, then the vanilla and lemon zest.
- In a smaller bowl, whisk together the flour, salt, baking powder and baking soda.
- Beat the flour mixture into the butter mixture until completely incorporated - a minute or so should do it.
- Place 1/2 cup or so of the sugar in a small bowl.
- Portion the dough with a small cookie scoop - tablespoon size.
- Roll each cookie into a round ball between the palms of your hands, and then roll in the sugar until coated and place on the baking sheet, leaving 2 inches between each cookie.
- Bake for 10 to 11 minutes. Cookies will still be on the pale side and very soft. Cooking them longer will result in a crunchy, rather than chewy cookie.
- Allow the cookies to cool on the baking sheet for a 4 or 5 minutes so that they have time to set. Remove to a cooling rack and cool completely before storing in a tightly sealed container.
- They will keep at room temperature for up to a week.
Selfishly, I wanted to hide these in the back of the pantry until our company had gone back home, but that is very un-grandmalike, so I shared them. The additional taste testers were every bit as enamored of them as we were. And despite the snowiness outdoors, they make everything seem bright and sunshine-y inside!