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!
Pre-heat oven to 375°F. Line baking sheet with parchment paper and set aside.
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.
Add the flour, baking soda, and salt and mix until combined. Stir in the lemon zest.
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.
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.
Melt white chocolate according to package directions. Drizzle the melted white chocolate over the cooled cookie and return to parchment paper. Allow to set.
Notes
Store. Cookies can be stored in an airtight container at room temperature for up to one week, or freeze until desired.
Use a medium sized cookie scoop. Mine holds 2 tablespoons of dough to ensure evenly sized cookies.
Roll in sugar. After scooping the cookie dough into balls, give each one a quick roll in granulated sugar.
Freeze dough. Use our tips to freeze cookie dough if you don't want to bake all the cookies immediately.
Let cool completely. Adding warm chocolate to a warm cookie is a recipe for disaster. Wait until the lemon crinkle cookies are fully cooled. Then slowly drizzle the melted white chocolate on top.