As the warmth of summer envelops us, the craving for something zesty yet sweet becomes almost irresistible. That’s where our Lemon and White Chocolate Crinkle Cookies come into play. These cookies are the perfect blend of tart lemony freshness paired with the creamy sweetness of white chocolate, creating a flavor profile that’s both refreshing and indulgent. Imagine biting into a soft, crinkly cookie with bursts of white chocolate chips, and you’ve got a little piece of summer in your hands.
Why You’ll Love This:
These cookies are not just a treat for the taste buds but also a feast for the eyes, with their beautiful crinkled tops dusted in powdered sugar, resembling the look of sun-kissed lemonade stands. The addition of white chocolate chips adds a layer of richness that complements the lemon’s brightness perfectly. They’re the ideal balance of flavors, guaranteed to satisfy both citrus lovers and sweet tooths alike.
Perfect Occasion:
Whether you’re hosting a summer garden party, enjoying a lazy afternoon by the pool, or simply looking for a delightful snack to pair with your iced tea, these Lemon and White Chocolate Crinkle Cookies are your go-to choice. They’re also wonderful for picnics, bake sales, or as a thoughtful homemade gift for friends and family.
Decoration Tips:
For an extra touch of elegance, you can drizzle the cooled cookies with a thin glaze made from lemon juice and powdered sugar. Alternatively, zest some additional lemon over the top for a pop of color and an extra burst of citrus flavor. The key is to let the natural beauty of the crinkle effect shine, so keep decorations simple and sweet.
Ingredients:
- 9.9 oz all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 7 oz sugar
- 4 oz unsalted butter, room temperature
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 egg
- 4 to 5 drops of yellow food coloring gel (optional)
- 3.5 oz white chocolate chips
For the Coating:
- 1.8 oz granulated sugar
- 3.5 oz powdered sugar
Instructions:
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Blend in the lemon juice, vanilla, and lemon zest.
- Add the egg and beat until smooth. Gradually incorporate the dry ingredients on low speed until just combined. Fold in the food coloring if using, then gently stir in the white chocolate chips. Cover the dough and chill for at least 1 hour.
- Preheat the oven to 347°F. Line two baking sheets with parchment paper.
- Form the dough into balls using a cookie scoop. Roll each ball first in granulated sugar, then in powdered sugar to coat thoroughly.
- Place the cookies on the prepared sheets, and bake for about 12 minutes, or until just set.
- Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Indulge in the delightful fusion of tangy lemon and sweet white chocolate with these Lemon and White Chocolate Crinkle Cookies. Enjoy the burst of summer flavors in every bite!
