Have you ever heard of lemon crinkle cookies? These are delicious American cookies characterized by a lemon scent and a cracked surface entirely covered with powdered sugar! Well, I propose a reinterpretation even more genuine and with a double taste! I replaced the main ingredient, classic butter, with the famous apple butter that I shared with you days ago!
A healthy and Lactose-Free alternative
The traditional basic recipe includes the use of classic butter, an ingredient that can be problematic for those who are lactose intolerant or must necessarily limit its use. This “light” version is therefore a healthier choice to bypass the problem without sacrificing taste! In addition to the lively lemon scent, you will also feel a pleasant apple flavor that will add value and unique softness to the whole. Moreover, these tasty cookies are very quick to make, and the process is super simple! Thanks to their soft heart, they will be truly irresistible and perfect to offer during these Christmas holidays, being able to make them even at the last minute. They are ideal to include in Christmas gift baskets or to serve with a steaming cup of tea. Practical advice: given the speed with which they will disappear from the plate, double the doses for obvious reasons, and you will see what satisfaction!
Other Christmas cookies you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: Christmas, Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps to support me and my work, while it won’t cost you anything extra!
- 1 1/2 cups type 1 flour
- 1 egg
- 3 1/2 tbsp brown sugar (+ as needed)
- 1/2 lemon juice
- 1/4 cup apple butter
- 1 lemon zest (untreated)
- 1 teaspoon baking powder
- as needed powdered sugar
Tools
- 1 Hand whisk
- 1 Mixing bowl
- 1 Sieve
- 2 Plates
- 1 Baking tray
- 1 Parchment paper
- 1 Plastic wrap
Preparation
In a large mixing bowl, work 40 g of brown sugar with the apple butter using a hand whisk.
Whisk vigorously until you obtain a smooth and homogeneous mixture.
Add the egg and the filtered lemon juice. You can also add the grated lemon zest if untreated.
Gradually incorporate the sifted flour and baking powder and continue to mix.
Then proceed to knead by hand.
You will obtain a smooth and soft dough that you will store in the fridge for 1 hour with plastic wrap.
After this time, cut out 12 pieces from the dough slightly larger than a walnut, molding them with your hands.
Roll them first in brown sugar.
Then, roll them in powdered sugar.
Place them well spaced on a baking tray lined with parchment paper.
Put them in a preheated static oven at 350°F for 10 minutes; they should slightly brown only at the base, then remove from oven and let cool.
And voilà… the apple lemon crinkle cookies are ready to be enjoyed!
Happy Holidays to everyone!
Bon Appetit from La Cucina di FeFè!
Storage
👉Store your apple lemon crinkle cookies in an airtight and dry container for 3-4 days. To prevent them from becoming a bit moist, I put two slices of sandwich bread in the box that contains them.
