Lemon Crinkle Cookies
These are no-chill lemon cookies rolled in powdered sugar that creates the signature crinkled look when they bake. The white chocolate chips balance out the tart lemon flavor.
Ingredients
Ingredients (~18 small cookies)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp cornstarch
- 1/2 tsp salt
- 6 Tbsp unsalted butter room temperature
- 3/4 cup white granulated sugar
- 1 large egg room temperature
- 1 large lemon or 2 small lemons, zested
- 1 1/2 Tbsp fresh lemon juice
- 1/3 cup white chocolate chips
- 2 drops yellow food dye optional
- 2 Tbsp white granulated sugar for rolling
- 1/4 cup powdered sugar for rolling
Instructions
- Sift together flour, baking soda, cornstarch, and salt in a medium bowl and set aside.
- Zest lemon to get 1 Tbsp zest.
- Beat butter and 3/4 cup sugar on high speed for 2 minutes until soft and pale.
- Add lemon zest, lemon juice, egg, and food dye if using. Mix on medium speed until combined.
- Add dry ingredients and mix on low until just combined.
- Fold in white chocolate chips.
- Let dough rest for 10 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Place 2 Tbsp granulated sugar in one small bowl and powdered sugar in another.
- Scoop dough into 1 Tbsp balls.
- Roll each ball first in granulated sugar, then coat thickly in powdered sugar.
- Place 9 cookies on prepared sheet, spacing 2 inches apart.
- Bake 8-10 minutes until edges are set but centers look slightly soft.
- Cool on pan for 5 minutes before transferring to a cooling rack.
Notes
Don't overbake or cookies will be dry and powdered sugar will melt. Thick powdered sugar coating creates the crinkle effect.
Did you make this recipe?Let me know how you liked it below!