Lemon Crinkle Cookies

Soft and bright with fresh lemon zest and juice, rolled in two kinds of sugar so they bake up with that signature crackled top. Half a cup of Original ChiChi blends right into the dough, so every cookie carries a little extra protein and fiber without changing the texture.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup Original ChiChi
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1 tsp lemon zest
• juice of 1/2 fresh lemon

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, Original ChiChi, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy.
4. Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Freeze the dough for 45-60 minutes.
7. Form the dough into 1-inch balls. Roll each ball first in the granulated sugar, then generously coat in the powdered sugar.
8. Arrange the cookies about 2 inches apart on the prepared baking sheet.
9. Bake for 10-12 minutes, or until the edges are just set and the tops are crackled.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

for rolling

• 2 tbsp granulated sugar
• 1/4 cup powdered sugar