Dessert Discovery: Lemon crinkles for the spring


Angelina Ramirez, News Editor

This spring break, my family and I are going to visit some family members, and I have been searching for a sweet dessert recipe that would be fitting for the season of newly blossoming flowers and fruits.

While looking through the top 25 desserts to make in the spring, I found a lemon-raspberry cheesecake and I was intrigued. I looked through the directions, and at the bottom of the page, a link to Lemon Crinkle Cookies was waiting for me.

In the winter, my mom and I make tons of fantastic chocolate crinkle cookies to last through the holidays. We had never seen any other kinds of crinkle cookies, so when I came across this lemon recipe, I got way too excited.

While reading the lemon crinkle recipe, I noticed one big factor that really differed from the chocolate ones I am used to making: there are no instructions for chilling the dough before forming it into balls. In our chocolate crinkle recipe, it’s crucial to chill the dough for at least four hours, or it will be too sticky.


Out of curiosity, I looked at the comments for the recipe, and many people explained that their dough was a little sticky, so I went about this recipe with the extra step of chilling the dough like I am used to. This was useful, and it didn’t mess up the texture of the cookies in the end.


I used a one-inch scoop to make my cookies a consistent size and I dipped it in powdered sugar so that the dough wouldn’t stick to it. I then rolled the little scoops into balls and then covered them in powder sugar.

I noticed that the powder sugar melted in the oven a little, so if you want, roll the cookies in the powder sugar an extra time to make the cracks more visible. This is optional because they look so good without the extra sugar too.


A few things I recommend:

  • Chill your dough before you scoop it into balls
  • Make sure your butter is soft on its own. DO NOT microwave it to make it soft faster… I tried this and it cooked the eggs in my wet ingredients (nasty!) so I had to redo that part.
  • I don’t personally like the taste of lemon extract, so I replaced it with more lemon juice instead and it worked out really well.
  • If you want to make the flavor stronger, throw a little lemon zest in the dough! It cooks really well into the cookie.