Uploaded May 2025 | Updated September 2026, 2 weeks ago
*Recipe below!* These look very much like lemon crinkle cookies, but are rolled in decorator’s or sanding sugar, rather than icing sugar, before baking. They have a festive twinkle, as the light reflects the sparkling sugar. You’ll definitely have a twinkle in your eye after eating one, too.
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*• Recipe •*
Makes about 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Tip: You can store these baked cookies for up to 5 days in an airtight container at room temperature. Or scoop the dough and freeze the cookies on a baking tray without rolling them in sugar first. Once frozen, pack them into an airtight container and store for up to 3 months. To bake, let the frozen cookies thaw on a baking tray for about 20 minutes before rolling them in sugar and putting them in the oven.
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*• Ingredients •*
1/2 cup (115 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (65 g) icing sugar, sifted
2 large egg yolks
1 tsp pure vanilla extract
Finely grated zest of 1 lemon
1 1/2 cups (225 g) all-purpose flour, divided
3 Tbsp (45 mL) lemon juice
2 oz (60 g) white couverture/baking chocolate, melted and cooled to room temperature
2 Tbsp (15 g) cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
White decorator’s or sanding sugar, or granulated sugar, for rolling
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*• Directions •*
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. In a large mixing bowl, cream the butter and both sugars by hand or using electric beaters on medium. Beat in the egg yolks, vanilla and lemon zest. Add ½ cup (75 g) of the all-purpose flour to the batter and stir in, followed by the lemon juice (adding a little flour first prevents the batter from separating). Stir in the melted white chocolate.
3. Sift the remaining 1 cup (150 g) of flour, cornstarch, baking soda and baking powder over the batter. Mix by hand or on low speed until combined (the dough will be soft but manageable for scooping).
4. Use a small ice cream scoop (#40) or 2 teaspoons to shape the dough into balls. Roll the balls in the sugar to coat thoroughly and arrange them on the baking trays, 2 inches (5 cm) apart. Press down gently on them with the palm of your hand.
5. Bake for 12 to 14 minutes, until a cookie can be gently lifted from the tray. Carefully smack the tray down on the counter to deflate the cookies (for the crinkle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
#OhYum #AnnaOlson #BakeAlong
*Recipe below!* These look very much like lemon crinkle cookies, but are rolled in decorator’s or sanding sugar, rather than icing sugar, before baking. They have a festive twinkle, as the light reflects the sparkling sugar. You’ll definitely have a twinkle in your eye after eating one, too.
--------
*• Recipe •*
Makes about 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Tip: You can store these baked cookies for up to 5 days in an airtight container at room temperature. Or scoop the dough and freeze the cookies on a baking tray without rolling them in sugar first. Once frozen, pack them into an airtight container and store for up to 3 months. To bake, let the frozen cookies thaw on a baking tray for about 20 minutes before rolling them in sugar and putting them in the oven.
--------
*• Ingredients •*
1/2 cup (115 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (65 g) icing sugar, sifted
2 large egg yolks
1 tsp pure vanilla extract
Finely grated zest of 1 lemon
1 1/2 cups (225 g) all-purpose flour, divided
3 Tbsp (45 mL) lemon juice
2 oz (60 g) white couverture/baking chocolate, melted and cooled to room temperature
2 Tbsp (15 g) cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
White decorator’s or sanding sugar, or granulated sugar, for rolling
--------
*• Directions •*
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. In a large mixing bowl, cream the butter and both sugars by hand or using electric beaters on medium. Beat in the egg yolks, vanilla and lemon zest. Add ½ cup (75 g) of the all-purpose flour to the batter and stir in, followed by the lemon juice (adding a little flour first prevents the batter from separating). Stir in the melted white chocolate.
3. Sift the remaining 1 cup (150 g) of flour, cornstarch, baking soda and baking powder over the batter. Mix by hand or on low speed until combined (the dough will be soft but manageable for scooping).
4. Use a small ice cream scoop (#40) or 2 teaspoons to shape the dough into balls. Roll the balls in the sugar to coat thoroughly and arrange them on the baking trays, 2 inches (5 cm) apart. Press down gently on them with the palm of your hand.
5. Bake for 12 to 14 minutes, until a cookie can be gently lifted from the tray. Carefully smack the tray down on the counter to deflate the cookies (for the crinkle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
#OhYum #AnnaOlson #BakeAlong
