Crinkle cookies. They’re quite a thing on the blog world, especially around this time of year where cookie tins are being stuffed full as groups of women (I stereotype – do men do cookie exchanges?) gather to share and swap their favourite Christmas cookie.
Soft on the inside with a crisp outer, crinkle cookies are doused in icing sugar prior to baking, creating those eyecatching ‘crinkles’. Chocolate Crinkles are the most popular with their black and white crinkle effect. But seeming as we’re in chocolate overload (I kid, that’s not possible. Even after turtles galore) I opted for a tangy lemon crinkle instead.
My research for a simple lemon crinkle cookie led me to a number of recipes that use lemon-flavoured yellow cake mix and cool whip.
Not really my idea of a homemade cookie..
Oh trust Busy But Healthy to re-do this common cookie. As per her ‘low sugar, high protein’ mantra, Kristine created a version that is wholesome, yet light, tangy and crinkly. (As well as a healthy version of the chocolate crinkle). Although not quite as decadent as the buttery, wheat flour, white sugar relation, these nutritious morsels will still be quite at home amidst the cookie exchange spread.
Note: We finally got our first piece of furniture for the new home: a kitchen island. No more taking photos on an upside down rubbermaid, we now have a slab of solid oak which can be rolled to whichever part of the kitchen receives daylight.
Lemon Crinkle Cookies
Recipe slightly adapted from Busy But Healthy
Makes 12 large cookies
Two tricks to these are 1. rolling in plenty of icing sugar to ensure it doesn’t all get absorbed by the lemon juice and 2. not overbaking. 10 minutes really should be enough to ensure a soft centre.
1/4 cup coconut oil (at room temperature)
1/2 cup raw brown sugar
1 lemon, zested and juiced
1 2/3 cups oat flour (finely ground oats)
1/2 cup almond flour (finely ground almonds)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup icing (confectioners) sugar
Preheat oven to 350˚F. Line a baking tray with parchment paper or Silpat.
In a large bowl or stand mixer with paddle attachment, beat together the coconut oil and sugar. Add egg, lemon zest and lemon juice. Mix until smooth. Fold in the oat flour, almond flour, baking powder, soda and salt.
Roll dough into small balls (an icecream scoop is useful). If mixture is too sticky add more oat flour as necessary. Roll each dough ball thoroughly in icing sugar and place on baking tray.
Bake for 10-12 minutes until surface is cracked and cookie bottoms are lightly browned.
Check out Kristine’s blog for nutritional information.