The flavor of lemon always seems to give such a refreshing taste to everything its used in. I think these lemon crinkle cookies are just perfect for celebrating spring.
Many of us recall the original chocolate crinkle cookies from the 1960’s ….fudgy & sweet with such a unique look. Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks and pulls apart, producing an attractive crinkly, cracked exterior.
Historically these were a wintertime or Christmas holiday cookie. A women by the name of Helen Fredell of St. Paul, Minnesota, USA is believed to have created the first actual crinkle cookie. The original recipe contained molasses and spices such as cloves, cinnamon and ginger. The recipe was later published in Betty Crocker’s ‘Cooky Carnival Cookbook’. I have also seen a reference to the crinkle cookie having originated in the Philippines.
Whatever the origin, they have definitely evolved over the years. Once you’ve got the hang of the basic recipe your flavor options are endless. For example, a few suggestions are Kahlua, pumpkin, ginger, mocha, peppermint, sesame, cinnamon, peanut butter, matcha, orange, red velvet, egg nog & purple ube etc. etc. Amazing!!