Lemon crinkle cookies………for sure the best cookies ever……
I am addicted to bake cookies, as I have said several times…but these ones are something special.
Soft, with a cakey texture ….a texture I haven’t really found in other cookies.
It seems to eat a slice of cake……but you are eating a cooky……unbelievable…..
Do not forget the perfect combination of flavors: lemon and white chocolate….delicious.
Try for your Xmas party: no one will resist.
White chocolate lemon crinkle cookies
Ingredients
Dough
- 1.5 cups + 2 tbs (200 gr.) Ap flour
- 6 tbs (85 gr.) soft unsalted butter
- ½ cup (100 gr.) superfine granulated sugar
- 1 medium whole egg
- 1 small whole egg
- ½ cup (80 gr.) white chocolate chips
- 1 tsp baking powder
- 1 dash baking soda
- pinch of salt
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- vanilla extract
Extra
- superfine granulated sugar for dipping
- powder sugar for dipping
Instructions
Line 2 baking sheets with parchment paper and set aside.
In a large bowl, sift flour with baking powder, baking soda, salt and set aside.
in the bowl of a stand mixer (fitted with paddle attachment) place butter and sugar and beat until well combined.
Add lemon zest, and eggs, one at a time, beating well after each addition.
Scrape down the sides as needed.
Add vanilla extract, lemon juice and mix until well combined.
Add in gradually dry ingredients and mix until incorporated.
Stir in white chocolate chips, mix to combine, cover with plastic wrap and refrigerate the dough for at least 3 hours.
(The dough will be soft, anyway).
Remove the dough from the fridge, shape into balls, (like a walnut) and place on baking sheets and refrigerate for at least one hour.
Heat fan hoven to 325F (170°).
Roll balls into white sugar and toss into the icing sugar to coat and place on baking sheets, leaving room to spread.
Bake the cookies for 11 minutes.
Allow to cool completely on a wire rack.
Notes
I like soft cookies. If you prefer more crunchy, continue baking for a further 2-3 minutes.
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