Description
Thick, soft lemon crinkle cookies packed with lemon flavor, white chocolate chips, and swirls of lemon curd and marshmallow fluff.
Ingredients
For the Lemon Curd (if making homemade)
- 1/2 C Granulated Sugar
- 1/4 tsp Sea Salt
- 1 Lg Egg
- 3 Lg Egg Yolks
- 1/3 C Fresh Lemon Juice
- 1 1/2 tsp Lemon Zest (about 1 lemon)
- 4 TBSP Salted Butter, cubed
For the Cookies
- 1/2 C (113g) Salted Butter, at room temperature
- 1/4 C (60g) Full Fat Cream Cheese, at room temperature
- 1 C (200g) Granulated Sugar
- 1 Lg Egg
- 1 Lg Egg Yolk
- 1 tsp Pure Vanilla Extract
- 2 tsp Lemon Zest
- 2 TBSP Lemon Juice
- 2 1/2 C (315g) All Purpose Flour
- 1 tsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 C White Chocolate Chips
- 1/3 C Marshmallow Fluff
- 1/3 C Lemon Curd
Instructions
For the Lemon Curd
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In a small/medium saucepan, add the sugar, salt, egg, and egg yolks. Whisk until combined, then whisk in the fresh lemon juice and lemon zest.
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Cook over medium heat for about 5 minutes, whisking constantly to avoid scrambling the eggs.
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Once the lemon curd starts to simmer around the edges and becomes thick enough to coat the back of a spoon, remove from heat and stir in the butter until fully melted.
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Transfer the lemon curd to a small glass bowl and cover it with plastic wrap. Press the plastic right up against the surface of the lemon curd so that it doesn’t form a skin. Chill for at least 2 hours.
For the Cookies
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Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
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In a small bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and sugar for 3 minutes, or until light and fluffy.
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Add the egg, egg yolk, vanilla extract, lemon juice, and lemon zest. Mix to combine.
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Add the dry ingredients and mix until just combined.
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Stir in the white chocolate chips if using.
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Dollop the marshmallow fluff and lemon curd all over the dough and fold together very gently so that streaks of fluff and curd remain swirled throughout the dough.
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Use a large 3 TBSP cookie scoop to portion out the dough onto one of the cookie sheets. Pop the cookie sheet in the fridge and let it chill for 30 minutes.
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Grab 2 plates or shallow bowls and put 1/2 C of granulated sugar in one and 1/2 of powdered sugar in the other. Roll the cookies into a ball in your hands, then roll them first in the granulated sugar, then the powdered sugar.
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Arrange the cookie dough onto the two cookie sheets, leaving space in between as the cookies will spread slightly. Bake at 350 for 14-15 minutes, or until the edges of the cookies are set, but the middles seem slightly under done.
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Let the cookies cool on the hot cookie sheet and they will finish baking as they cool leaving you a perfectly soft center.
