Luscious Crinkle Lemon Cookies! - The Scran Line

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option while margarine can reduce costs.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients; cake flour can be cheaper depending on the brand.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, while granulated sugar can be used for cost savings.

Combine dry ingredients - To a medium sized mixing bowl, add the cake flour, baking powder and salt. Use a whisk to combine. Set aside.

Combine wet ingredients - In a separate large bowl, add the sugar and lemon zest. Use clean hands to rub the lemon zest into the sugar. Next, add the melted and cooled butter and vanilla extract and whisk to combine. Then add the eggs and whisk until well combined. Add the juice of 1 lemon and whisk.

Form dough - Pour in the dry ingredients in and use a spatula to mix until a dough forms with no dry ingredients showing. Cover with plastic wrap and chill in the fridge for 2 hours or overnight.

Preheat your oven to160C / 300F (fan off), 180C / 350F (fan on). Line two baking trays with baking paper.

Coat in sugar - Once chilled, use a large scoop (about 3 tbsp) to scoop out 7 cookie balls. Use your hands to roll into balls. Coat in the caster sugar, then coat in the powdered sugar.

Bake - Place on two baking trays and bake for 10 minutes in the middle rack of your oven. Allow to cool completely on the baking tray.

Cooking Techniques

Spice Level:

Dietary

Allergens