Lemon & Brown Sugar Crinkle Cookies
Makes ~18 cookies
45 minutes —
Easy —
This is one of those low-effort-high-reward recipes. The addition of brown sugar makes these cookies a bit richer & promotes some extra browning on the bottom — and the recipe is mad simple! Cream the butter, zest and sugar, add the wet ingredients, the dry ingredients, and your dough is ready. Perfect for whipping up a quick treat for that party tonight that you forgot about.
Lemon & Brown Sugar Crinkle Cookies
~18
cookies35
minutes10
minutes45
minutesIngredients
260g (2 cups + 1 tbsp) all-purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 large lemon, or 2 small (zested & juiced)
114g (1/2 cup) plant-based butter
50g (1/4 cup, packed) light brown sugar
100g (1/2 cup) granulated sugar, + some for dusting
1/4 cup plain unsweetened applesauce
1 tsp almond extract (optional but delicious)
1 tbsp poppy seeds
powdered sugar for dusting
Directions
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- In a small bowl combine all flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, lemon zest, and both sugars on medium speed (if you’re not using a mixer, use a fork for this) until creamed and fluffy. Add egg replacer or applesauce, almond extract, and lemon juice, and mix just until fully combined. Mixture will be wet and runny. Remember to scrape the sides of the bowl with a spatula.
- Turn your mixer to low speed and add the flour in two parts (if not using a mixer, use a wooden spoon here). Mix just until fully combined. Add the poppyseeds and mix just until fully combined. Dough will be thick, and a bit tacky. It should stick to a fork. Cover bowl and chill in freezer for 10 minutes.
- Put powdered sugar and cane sugar in two separate small bowls. Take dough bowl out of the freezer and roll dough into balls, roughly the size of a tbsp. A little bigger than a quarter. Dip each dough ball in the cane sugar, and then into the powdered sugar. Make sure the sugars fully coat the dough balls.
- Place cookies on baking sheet, and bake for 10-11 minutes. Remove from oven and let cool on a cooling rack.
Notes
- You can replace the applesauce with ground flax seed, 1 tbsp with 3 tbsp water, let sit for 10 minutes so it gelatinizes before adding
- Feel free to use vanilla extract in place of the almond extract if you prefer
