Brown Sugar Lemon Crinkles

Brown Sugar Lemon Crinkles  on The Creekside CookI 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.brown sugar lemon crinkles on a cooling rackThough 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.Jar of Brown Sugar Lemon Crinkles

Brown Sugar Lemon Crinkles
Recipe type: Cookies - Drop Cookies
Serves: 60 cookies
Prep time: 
Cook time: 
Total time: 
  • 8 ounces butter [2 sticks]
  • 1¾ cups dark brown sugar, firmly packed
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons freshly grated lemon zest
  • 2½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • raw or coarse sugar for rolling
  1. Preheat the oven to 350ΒΊ and line heavy baking sheets with parchment paper.
  2. Melt the butter and add to the bowl of your stand mixer - or if using a hand mixer, add to a mixing bowl.
  3. Beat in the dark brown sugar, then the egg, then the vanilla and lemon zest.
  4. In a smaller bowl, whisk together the flour, salt, baking powder and baking soda.
  5. Beat the flour mixture into the butter mixture until completely incorporated - a minute or so should do it.
  6. Place ½ cup or so of the sugar in a small bowl.
  7. Portion the dough with a small cookie scoop - tablespoon size.
  8. 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.
  9. 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.
  10. 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.
  11. 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!brown sugar lemon crinkles

16 thoughts on “Brown Sugar Lemon Crinkles

  1. This has been such a tough winter for us, too. Twice the normal amount of snow (that was as of a few weeks ago — more since then), and loads of ice. We like to walk outside, and it’s been difficult. But things are looking up for us, finally. We should celebrate with these cookies! I love lemon, and I really like this style of cookie. Good stuff — thanks.

  2. I love lemon in cookies! I think everyone is sick of snow and is baking cookies! Even I made a batch a couple of days ago. We haven’t had as much snow in Denver as other cities, all our snow has been in the mountain resorts. But it’s been cold. A glimmer of spring last week but March is so unpredictable.
    I’ve never made crinkle cookies and these look so good, besides I love lemon cookies,

  3. Chewy or crunchy I would love one of those crinkles, Donalyn! Lemon always sings Spring to me. It will be here soon:) Mother Nature must know by now that we have had enough this year. Perhaps we should try to bribe her with some of your cookies, lol…Thanks so much for sharing, Donalyn…

  4. These cookies are DELICIOUS! I stumbled upon them when I searched for a cookie with brown sugar and lemon because I needed to use those items up (and they were all I had at home) and I am so glad that I did. My husband absolutely loves them. What a lovely flavour combination. I used a bit more zest and made them a bit bigger than called for. 11 minutes was a perfect amount of time, but I baked a few a bit longer and really liked them like that too. They are perfect for dipping that way. I made these for my husband’s Christmas party at work tomorrow, and the coarse sugar makes them pretty enough to serve. Thank you for sharing this delicious recipe!! (My husband literally just said: “Honestly, these are my favourite cookies you have ever made.” – and I have made a TON of good cookies! πŸ™‚ )

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