Lemon Crinkle Cookies

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

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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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 Eggs 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	each baking soda and salt
For Crinkle:
1 cup / 250 ml	icing sugar (approx.)
1/2 cup / 125 ml	granulated sugar (approx.)

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.
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.
Preheat oven to 350°F (180°C).
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.
Place on parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart. (Do not flatten, cookies will spread as they bake.)
Bake, in batches, for 10 to 12 minutes or until cookies are domed and crackled. Cool completely on baking sheets.

Chill cookie dough for an hour or more before baking.
Rolling cookies first in granulated sugar first, helps to keep the icing sugar from soaking into the dough for a more pronounced crinkle.
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:

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

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