Lemon Crinkle Cookies

5 from 3 reviews

These lemon crinkle cookies are a no chill lemon cookie. They are full of white chocolate chips and rolled in powdered sugar for the crinkle look. They are easy to make.

Prep Time20

Cook Time9

Total Time29

Servings: small cookies

Calories: 136kcal

Author: Stephanie Rutherford

Ingredients

2 cups All-purpose flour
1/2 tsp Baking soda
1 tsp Cornstarch
1/2 tsp Salt
1/2 cup Unsalted butter room temperature
1 cup White granulated sugar
1 Large egg room temperature
1 Large lemon zested or 3 small lemons
2 TBSP Lemon juice
1/2 cup White chocolate chips
Yellow food dye optional
3 TBSP White granulated sugar
1/3 cup Powdered sugar

Instructions

In a medium bowl, sift the flour, baking soda, cornstarch, and salt. Set aside. Zest the lemon into a small bowl.
2 cups All-purpose flour, 1/2 tsp Baking soda, 1 tsp Cornstarch, 1/2 tsp Salt, 1 Large lemon zested
Using a mixer, beat the butter and sugar on high speed for 2 minutes. It should be soft and pale. Scrape the bowl using a rubber spatula.
1/2 cup Unsalted butter, 1 cup White granulated sugar
Add in the lemon zest, lemon juice, and egg. Mix on medium until combined. Make sure to scrape the bowl to make sugar the butter is all mixed in. Add in the yellow gel food dye. I added 2 drops.
1 Large egg, 2 TBSP Lemon juice, Yellow food dye
Add in the dry ingredients. Mix on low speed until just combined. Add in the white chocolate chips and mix on low.
1/2 cup White chocolate chips
Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes. This helps to prevent too much spread.
Place the sugar in one bowl and the powdered sugar in another bowl. Use a small cookie scoop (1 oz or 1 Tablespoon) and scoop the dough. Place 12 cookie dough balls per cookie sheet.
3 TBSP White granulated sugar, 1/3 cup Powdered sugar
Roll the cookie dough ball in the sugar first. Then, roll in the powdered sugar. Make sure it has a thick coat of powdered sugar.
Once all rolled, bake for 8-10 minutes. Bake until the edges are set. Make sure to not overbake these, otherwise they will be dry and the powdered sugar will melt.
Cool the cookies on the hot pan for 5 minutes before transferring to a cooling rack,

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition