Lemon Crinkle Cookies

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 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

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.