High-Protein Raspberry-Lemon Crinkle Cookies are soft and chewy cookies. This dish has 3 g of protein in one serving. It contains all-purpose flour, whole-wheat flour, cornstarch, sugar, butter, egg yolks, lemon zest, lemon juice, vanilla extract, freeze-dried raspberries, and confectioners’ sugar. These cookies contain butter and egg yolks, so they are not good for a dairy-free or vegan diet. We have to use vegan butter and egg substitutes instead if required. This dessert is prepared in 32 minutes, so it is good for a quick sweet treat. These cookies store nicely in the fridge or freezer, so they are good for meal prep. Serve High-Protein Raspberry-Lemon Crinkle Cookies with green tea, fresh raspberries, and raspberry sorbet.
STATS:
- Caloric count: 170 kcal
- Preparation Duration: Twenty minutes
- Serving size: 1
- Cook time: 12 minutes
- Cuisine: American
- Total time: 32 minutes
- Course: Dessert, Snack
- Diet: High-Protein, Vegetarian
- Serving: 24
EQUIPMENT:
- Big mixing vessel
- Medium mixing vessel
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop
- Baking tray
- Parchment paper
- Wire cooling rack
INGREDIENTS:
- One & â…“ cups all-purpose flour
- 1 tsp. cornstarch
- One & â…“ cups whole-wheat flour
- 1 tsp. salt
- ½ tsp. baking soda
- 1 cup granulated sugar
- ¾ cup unsalted butter
- 2 large egg yolks
- 1 tbsp. grated lemon zest
- ¼ cup lemon juice
- One tsp. vanilla extract
- 1 cup freeze-dried raspberries
- ½ cup confectioners’ sugar
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- Utilize all-purpose flour in the cookies. It will give the cookies a soft & tender texture. Properly measure the flour or these cookies will get dense.
WHOLE-WHEAT FLOUR:
- Add whole-wheat flour to include a slightly nutty taste & fiber in the cookies. We have to avoid packing the flour into the measuring cup to get the best texture.
CORNSTARCH:
- Add the cornstarch to make the cookies soft & tender. It will add the delicate texture and don’t make them dense.
SALT:
- Add the salt to balance the sweet taste of the cookies. It will also help increase the lemon & raspberry flavors.
BAKING SODA:
- Add the baking soda to risen the cookies while they get bake. It will also help create a soft texture.
GRANULATED SUGAR:
- Add granulated sugar to include the sweet taste in cookies. It will also help create the soft & chewy texture.
UNSALTED BUTTER:
- We have to use unsalted melted butter to add rich taste & help to create a chewy texture. Let it cool slightly, then mix it with the sugar.
EGG YOLKS:
- Add fresh egg yolks to help combine the dough & create a soft & tender center. They will also add some protein to the cookies.
LEMON ZEST:
- Add fresh grated lemon zest to include the bright & refreshing citrus taste. We have to use freshly grated zest to add a strong lemon aroma.
LEMON JUICE:
- We have to use fresh lemon juice to include a bright & tangy taste in the cookies. It will also balance the sweetness of the sugar & raspberries.
VANILLA EXTRACT:
- Add vanilla extract to include a warm & sweet aroma in the cookies. It will also complement the lemon and raspberry flavors.
FREEZE-DRIED RASPBERRIES:
- We have to use freeze-dried raspberries to include the sweet & slightly tart fruity taste. Crush them gently so they distribute evenly while keeping some larger pieces for extra raspberry bursts.
CONFECTIONERS’ SUGAR:
- Roll the cookie dough generously in confectioners’ sugar to create the signature crinkle appearance. A thick coating will give the cookies a more noticeable contrast after baking.
INSTRUCTIONS:
- Heat the oven to 350°F and put the parchment on the tray.
- Include the whole wheat flour, cornstarch, baking soda, all-purpose flour, & salt in the medium vessel and whisk to combine them evenly.
- Include the granulated sugar & melted butter in the big mixing vessel and whisk to make it smooth.
- Now put the dry items in the wet mix slowly and mix with the rubber spatula to form the soft dough.
- Crush ¾ cup raspberries and mix them into the dough, and save some to garnish.
- Now cover the dough and put it in the fridge for thirty minutes till firm.
- Then scoop out the 24 equal-sized pieces and roll them into balls.
- Put the sugar in a small vessel and softly roll each one of them in it, then put them on the tray with some gap.
- Scoop the dough into approximately 24 equal portions and gently roll each portion into a ball.
- Put the tray in the oven and bake them for ten to twelve minutes till the corners get lightly set.
- When they are baked, let them cool for 5 minutes.
- Place these cookies on wire rack to cool them properly, then serve them.
SERVING SUGGESTIONS:
DRINKS:
- Green Tea
- Earl Grey Tea
- Lemon Ginger Tea
FRUIT:
- Fresh Raspberries
- Fresh Strawberries
- Blueberries
DESSERT PAIRINGS:
- Lemon Yogurt
- Raspberry Sorbet
- Vanilla Greek Yogurt
TOPPINGS:
- Lemon Zest
- Crushed Raspberries
- Powdered Sugar
TIPS:
- Properly chill the dough so we can shape them easily.
- We have to nicely coat the balls with the sugar for the strong crinkle effect.
- Don’t bake the cookies for a long time, as they get dry.
- We have to utilize the fresh juice & zest to include the strong citrus taste & aroma.
STORAGE INFORMATION:
FRIDGE:
- Add the cookies in a closed box and store for five days.
FREEZER:
- Place the cookies in the box and freeze for 2 months.
FAQs:
Will I add fresh raspberries to these cookies?
- It is best to add the freeze-dried raspberries, as they have no moisture, because fresh raspberries will make the dough wet.
Why don’t my cookies have the visible crinkle pattern?
- It might be because they are not properly chilled and coated with the sugar.
Will I prepare the dough in advance?
- Yes, we would prepare the dough in advance & put it in fridge for 1 day.
NUTRITIONAL INFORMATION:
Serving size: 1
Calories: 170 kcal
Net carbs: 23 g
Iron: 1 mg
Total carbs: 25 g
Vitamin A: 55 mcg
Fiber: 2 g
Calcium: 20 mg
Protein: 3 g
Sodium: 115 mg
Serving: 1
Potassium: 65 mg
