In Florida we have one season, summer. There is no spring, fall or winter. With the exception of the 5-7 days a year that it gets about 60 degrees in February we are pretty much in the 80s all year round. That being said, you can imagine the “season shock” I have endured moving to Montreal and living through the winter. Being March now I can safely say winter was not too bad. There were a couple of day that really sucked and I did not go outside but overall it was very bearable. Oh, and fall is the most amazing season ever. I don’t think I could ever live somewhere that the leaves don’t change colors again. Wow it is beautiful. Right now winter is at the point where it is kind of lingering. It is like that annoying little hair that you feel tickling that back of your arm but you can’t find it. Then you think you got it and it’s gone but it’s still there. Basically I am ready for winter to be over and experience my first real spring. So in honor of it almost being spring and my readiness for winter to be over I made some delicious Lemon Crinkle Cookies.
Crinkle Cookies are great because they are light but still a little dense and have an almost cake like texture. In this recipe I used brown sugar to give them a warmer flavor (since it is still winter) and lots of lemon. Depending on how lemony you want these cookies you can start with the minimum and add more from there if you want. I brought some of the cookies to David’s work and they were a huge hit. The only problem with these cookies is that they are kind of small and pretty addicting so the danger of eating 4 or 5 in sitting is high #selfcontrol
If you want winter to be over help summon the spring gods and make some Lemon Crinkle Cookies. If you live somewhere warm just make some Lemon Crinkle Cookies because, well, they are amazing.
Lemon Crinkle Cookies
1/2 cup softened butter (not melted)
1 cup brown sugar
1/2 tsp vanilla extract
Zest of 1 lemon
Juice of 1 lemon (or more to taste)
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cup all purpose flour
Powdered sugar for rolling
- In a large bowl or in the bowl of your mixer cream butter and brown sugar together.
- Add in vanilla, egg, lemon zest, and juice until fully combined.
- Mix in all dry ingredients except powdered sugar until just combined. Do not over mix.
- Refrigerate dough for one hour.
- Preheat open to 350 degrees.
- Pour powdered sugar into a small bowl and set aside.
- Roll about 1 teaspoon of dough into a ball and then roll into powdered sugar covering completly. Place rolled and sugared balls onto a prepared baking sheet.
- Bake cookies for 9-11 minutes or until they begin to crinkle or crack.
- Remove from oven, let cool for a few minutes and then transfer to wire rack to finish cooling.
- Once cool place on a serving tray and dust with powdered sugar.
These cookies are great served with a cup to tea and shared with family and friends.