Lemon Crinkle Cookies

These cheery, soft cookies add delicious variety to a holiday cookie plate.

  • Prep time: 30 min
  • Makes: 4 dozen
  • Cook time: 10 min

Nutritional Information

1 cookie

  • Calories 100
  • Potassium* 30 mg
  • Saturated Fat 1.5 g
  • Fat 2.5 g
  • Cholestérol 15 mg
  • Carbohydrates 17 g
  • Fibre 0 g
  • Sugars 11 g
  • Protein 1 g
  • Sodium 50 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

1/2 cup / 125 ml
softened unsalted butter
1/3 cup / 75 ml
sour cream
1 cup / 250 ml
granulated sugar
1/2 cup / 125 ml
Egg Creations Whole Egg Original, well shaken
1 tbsp / 15 ml
finely grated lemon zest
2 tbsp / 30 ml
freshly squeezed lemon juice
1 tsp / 5 ml
yellow liquid food colouring (optional)
3 cup / 750 ml
all-purpose flour
1 tsp / 5 ml
baking powder
1/2 tsp / 2 ml
baking soda
1/2 tsp / 2 ml
salt
For Crinkle:
1 cup / 250 ml
icing sugar
1/2 cup / 125 ml
granulated sugar (approx.)

Directions

  1. Beat butter and sour cream until smooth; beat in sugar until fluffy. Add eggs, lemon zest, lemon juice and yellow colouring (if using); beat until well combined, scraping bowl as needed.

  2. Blend flour with baking powder, baking soda and salt; add to mixer and beat on low until a thick dough forms. Chill for at least 1 hour.

  3. Preheat oven to 350°F (180°C).

  4. For Crinkle: Place icing and granulated sugars into individual shallow bowls. Roll into 1-inch/2.5 cm balls, about 1 tbsp/15 ml dough each. Lightly coat dough balls in granulated sugar followed by icing sugar until well coated.

  5. Place on parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart. (Do not flatten, cookies will spread as they bake.)

  6. Bake, in batches, for 10 to 12 minutes or until cookies are domed and crackled. Cool completely on baking sheets.

Tips

  1. • Chill cookie dough for 1 hour

  2. • Rolling cookies first in granulated sugar first, helps to keep the icing sugar from soaking into the dough for a more pronounced crinkle.

  3. • Store cookies in an airtight container, at room temperature for up to 4 days, or freeze for up to 1 month.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

Tips: Cooking

Add a splash of Egg Creations to your cheese filling for hearty pastas such as cannelloni, lasagne or stuffed shells to help the mixture hold together better once baked.

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