Lemon Crinkle Cookies Recipe

These lemon crinkle cookies are no-chill. Their crinkle appearance comes from white chocolate chips and powdered sugar. Making them is simple.

Ingredient

– 2 cups All-purpose flour – ½ teaspoon Baking soda – 1 teaspoon Cornstarch – ½ teaspoon Salt – ½ cup Unsalted butter room temperature – 1 cup White granulated sugar – 1 Large egg room temperature – 1 Large lemon zested or 3 small lemon – 2 tablespoon Lemon juice – ½ cup White chocolate chip – Yellow food dye optional – 3 tablespoon White granulated sugar – ⅓ cup Powdered sugar

Direction

Sift flour, baking soda, cornstarch, and salt in a medium basin. Set aside. Zest the lemon in a small basin.Mix butter and sugar for 2 minutes on high speed. Should be pale and silky. 

Burst

1

White Line

Mix in lemon zest, juice, and egg. Medium-mix until blended. To blend sugar and butter, scrape the basin. Add yellow gel food coloring. I added 2 droplets.Mix in dry ingredients. Low-speed mix until mixed.

Burst

2

White Line

Stir in white chocolate chips on low.Pre-heat the oven to 350℉. Use parchment on two cookie sheets. Rest cookie dough for 10 minutes. This limits spread.

Burst

3

White Line

Put sugar and powdered sugar in separate bowls. Scoop dough with a 1 oz/1 tbsp cookie scoop. Use 12 cookie dough balls per sheet.Start by sugaring the cookie dough ball. Then roll in powdered sugar. Give it a thick powdered sugar covering.

Burst

4

White Line

Bake all rolled pieces for 8-10 minutes. Bake until edges set. Overbaking will dry them out and dissolve the powdered sugar.Before cooling on a rack, let the cookies cool on the hot pan for 5 minutes.

Burst

5

White Line

also see

also see

Lemon Raspberry Rolls Recipe