Alert the media! I baked. Me, the queen of the non-cooks, the “I’d rather open a bag for instant gratification” kind of cook.
But every now and then, the right mood and the right (usually short) list of ingredients peaks my interest. This was that time—lemon cookies!
My cousin Alanna Kellogg writes a couple of food blogs (A Veggie Venture), so all sorts of goodies float through my inbox on a regular basis. This Lemon Crinkle Cookies with poppy seeds recipe is from her Kitchen Parade blog. I encourage you to check out both—lots of varied recipes—from the healthy to the it-just-tastes-good.
When I saw the recipe it sounded really good. And I’m trying to expand my palate beyond chocolate. I confirmed with her that it wouldn’t taste like Pledge (you know how some lemon things smell/taste like Pledge? Eww.). So the wheels were set in motion to whip up a batch.
Now remember I don’t consider myself a cook. I’m more of an “assembler”. So when my cousin reminds me to buy fresh flour (she knows mine is a year old), well, it smells fine to me. I wasn’t going to drive an hour just for fresh flour. Just sayin’, not going to happen. As you can see, I didn’t bother to buy any poppy seeds, either.
The flour I had for the first batch of cookies was whole wheat flour. So the batter was a bit darker, and I don’t know if it was a “heavier” cookie because of the whole wheat, or the age of the flour. But the first batch made for a heftier cookie. I also didn’t have a lemon zester. I highly recommend getting one. Using a vegetable peeler to get your lemon zest means you have distinguishable lemon bits in your cookie. Still tasted ok, but the texture was a bit odd.
Batch number 2, the photo at the top of the blog post, was made with fresh, white flour, and I had a real lemon zester. And wouldn’t you know, one lemon yields almost exactly the 3 tablespoons of lemon juice called for in the recipe. Hmmmm, coincidence? I think not.
Before going in the oven-the powdered sugar is what makes them “crinkle”
I think you could use either white or whole wheat flour. I can at least tell myself the whole wheat version of the cookies are a little healthier. You definitely gotta use a lemon zester, though. And for those of us who risk our lives licking the raw cookie dough off the beaters, it was all good!
Four out of four people in my family, including myself, approve of the lemon cookies. My dad saying “you can bake these again” is definitely high praise. The lemon cookies are quite yummy. I challenge you to only eat two at a time. Cause you’ll want more!
If you make the cookies, let me now what you think!
I love tea, dark chocolate, my dog, and my husband. The order depends on the day.