LEMON CRINKLE COOKIES BY CAKE-OLI-CIOUS

Welcome back to the blog, friends! Today’s post is very special – it’s our first guest post!

I am so pleased to introduce you to another local Instagram personality, Olga Bidewell. Olga lives in Kelowna with her husband and two sons, and her passion is… you guessed it, baking!

She creates gorgeous, authentic, desserts and treats from scratch, and while she doesn’t have a blog, she does such a wonderful job of inviting her followers into her kitchen through Instagram. Her username, Cake-oli-cious, is not only adorable, but also a nod to her Russian heritage. The Oli in the middle actually represents her Russian name, Olia. When you combine the words from both languages, Cake-oli-cious translates to Olia’s, or Olga’s, Delicious Cakes! How cute is that?

Olga is so good at weaving a nostalgic tale that makes you feel as if you are sitting there with her at the kitchen table, a sweet treat on the plate in front of you, the fragrance wafting up to greet you… ahhh.

Honestly, let’s hear from Olga herself, as she’s written a beautiful recipe for us today.

Lemon cookies. What are your first thoughts when you hear the word lemon? My mouth is watering for example,  I imagine freshness an aroma, and I definitely crave a lemon dessert. I must admit I’ve been avoiding any lemon-ey desserts for many many years. I couldn’t stand the smell,  it reminded me of a dish soap or a cheap laundry detergent, up until a few years ago a friend of mine asked me to bake a lemon dessert. I rolled my eyes thinking to myself that I wouldn’t be able to do that, I was pretty stressed but I couldn’t give up – it is just not me. And let me tell you -something interesting happened when my dessert was in the oven. The aroma in kitchen was so fantastic, it smelled absolutely delicious. I tried that dessert and let me tell you my world changed! I realized that all these years I’ve been missing out on this delicious ingredient. And what I also realized is that baking with fresh fruit, rather than an artificial flavouring, completely changes your dish. It elevates the flavour and brings it to a new level of deliciousness. The artificial flavour and smell of the lemon -that’s what was pushing me away. Since that time I’ve baked numerous lemon desserts and tested many recipes, one of which I’d like to share with you today. 

Before we start I’d like to give you a word of advice- use freshly squeezed lemon juice for the best flavour. Nothing can compare to a cookie baked from scratch using fresh lemon juice! 

I love this recipe not only because it is a perfect treat you can enjoy all year long, but it is also easy, quick to make and simply because the ingredients are always available in anyone’s pantry. So let’s bake! 

INGREDIENTS

2 cups all- purpose flour

2 tsp baking powder

1/2 tsp salt

140 grams (just under 2/3 cup) of softened butter

1 cup of sugar

Lemon zest from one lemon (zest another lemon for extra flavour)

1 large egg + 1 egg yolk

2 tbsp fresh lemon juice

1/2 tsp of vanilla extract (optional)

A few drops of yellow food colouring (optional)

1/2 cup of powdered sugar for rolling cookies 

This picture though! I hope one day my recipe pics look like this!

METHOD:

Instructions: preheat oven to 350° in a medium bowl, slightly whisk together flower, baking powder, salt and set aside. 

In the bowl of an electric mixer whip together butter, sugar and lemon zest until light and fluffy, occasionally scraping the sides of the bowl (I highly recommend to zest the lemon right into the mixing bowl on top of sugar to not lose those precious drops of lemon essential oils) 

Add the egg and the egg yolk, lemon juice, vanilla extract, if you don’t have it, no worries, and an optional step is to add a few drops of yellow food colouring to make cookies more bright. Now mix it on a medium until well blended. The mixture will look like it is curdled and ruined but no worries it is all good and won’t affect your cookies at all. 

Now switch to a low setting and slowly in a few steps add your flour, baking powder and salt. Mix just until combined and try not to over mix. If it seems like your dough is too runny and sticky add a table spoon of flour and mix again until fully incorporated.

Prepare your baking tray lined up with parchment paper or silicone mat. Pour powdered sugar into a bowl, use a smaller ice cream scoop, or a bigger measuring spoon, just like I did, or just use a regular spoon. There’s no right or wrong here. Just try to make sure that your cookies are the same size otherwise they won’t bake evenly. Scoop the dough, roll it into a ball shape then drop into a bowl with powdered sugar, roll the ball until evenly coated and transfer on the tray. Repeat this step until you run out of dough. 

Bake cookies on the middle rack in preheated oven for about 10-12 minutes.

Cool for several minutes on baking tray and enjoy with tea, milk or just as is. Because they are so worth it. 

How amazing was that recipe!? As someone who is a self-professed non-baker, even I want to get my mitts on the flour and lemons and get baking! Follow Cake-oli-cious on Instagram, so you can join along on Olga’s adventures in making the world sweeter.

Until next time friends,

xo,

Jamie

Don’t forget to visit me too, and subscribe to my blog! That is the #1 way you can help me grow as a blogger! Subscribe below:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s