Yield: 2 dozen cookies

Lemon Crinkle Cookies

Prep Time 15 minutes
Cook Time 8 minutes
Additional Time 7 minutes
Total Time 30 minutes

Imagine if a snickerdoodle cookie combined with a lemon. That's what these soft and chewy Lemon Crinkle Cookies taste like! The perfect flavor combination!

Ingredients

Instructions

  1. Pre-heat oven to 375°F. Line baking sheet with parchment paper and set aside.
  2. Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the corn syrup and beat until well combined.
  3. Add the flour, baking soda, and salt and mix until combined. Stir in the lemon zest.
  4. Using a medium cookie scoop (or about 2 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a bowl. Roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.
  5. Bake for 7 to 8 minutes until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Cool completely.
  6. Melt white chocolate according to package directions. Drizzle the melted white chocolate over the cooled cookie and return to parchment paper. Allow to set. ENJOY. Cookies can be stored in an airtight container at room temperature for up to one week, or freeze until desired.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie

Amount Per Serving: Calories: 188Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 147mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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