Raspberry-Lemon Crinkle Cookies!

Ingredients:

1⅓ cups all-purpose flour

1⅓ cups whole-wheat flour

1 teaspoon cornstarch

1 teaspoon salt

½ teaspoon baking soda

1 cup granulated sugar

¾ cup unsalted butter, melted

2 large egg yolks

1 tablespoon grated lemon zest

¼ cup lemon juice

1 teaspoon vanilla extract

1 cup freeze-dried raspberries, divided

½ cup confectioners’ sugar

Directions

Step 1:

Whisk 1⅓ cups all-purpose flour, 1⅓ cups whole-wheat flour, 1 teaspoon cornstarch, 1 teaspoon salt and ½ teaspoon baking soda in a small bowl.

Step 2:

In a medium bowl, whisk 1 cup sugar, the melted butter, 2 egg yolks, 1 tablespoon lemon zest, ¼ cup lemon juice and 1 teaspoon vanilla together until just combined. Add the flour mixture, stirring until just combined, about 30 seconds.

Step 3:

Lightly crush ½ cup freeze-dried raspberries, fold into the dough. Cover and refrigerate until firm, at least 2½ hours (and up to 3 days).

Step 4:

Preheat oven to 350°F with racks in upper and lower third positions.

Line 2 large baking sheets with parchment paper. Process the remaining ½ cup freeze-dried raspberries in a food processor until finely ground, about 10 seconds.

Sift through a fine-mesh sieve into a shallow bowl, discarding the seeds. Stir in ½ cup confectioners’ sugar.

Step 5:

If you don’t have a cookie scoop, scoop out 2 level tablespoons of dough with a regular measuring spoon form 12 dough balls. Roll the balls in the raspberry-sugar mixture to coat completely.

Arrange 6 balls on each prepared baking sheet, spacing them at least 2 inches apart.

Step 6:

Bake until the edges are just set and the centers are soft, 10 to 11 minutes, rotating the pans top to bottom halfway through.

Cool on the pans for 5 minutes, then transfer to a wire rack.

Repeat with the remaining dough and coating.

Nutrition Facts:

150 Calories

7g Fat

21g Carbs.

2g Protein