Lemon Almond Crinkle Cookies Recipes

LEMON ALMOND CRINKLE COOKIES

Steps:

• preheat oven to 350. prepare baking sheets with parchment paper. set aside.
• in the stand of a mixer or a electric mixer combine sugar and lemon zest with your fingertips (by pinching the two together) until sugar is thoroughly coated in lemon.
• add butter, cream until light and fluffy, 3-5minutes. add in almond extract and eggs. mix until combined.
• scrape sides down as needed. add salt, baking powder, baking soda and flour. mix until combined. scrape sides of bowl as necessary.
• pour powdered sugar onto a large plate. scoop 1 tablespoon portions of dough and roll into a ball. roll in powdered sugar until coated.
• place on baking sheet and repeat with remaining dough. i make 12 per sheet, but you could easily fit 18.
• bake for 9-11 minutes or until bottoms begin to barely brown and cookie look matte.
• remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

LEMON CRINKLE COOKIES

Steps:

• Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
• Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
• Cover bowl and refrigerate cookie dough for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
• Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
• Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.