Chocolate Crinkle Cookies are a classic cookie for the holidays, but did you know you can make them in other flavors too? These chewy Lemon Crinkle Cookies have lots of fresh lemon zest and a hint of cardamom for a bright and exotic flavor!
Ingredients
10ouncesall-purpose flour, by weight(2 cups, measured)
1tspground cardamom
1.5tspbaking powder
1/2tspsea salt
Zest of 2 lemons
8tbspunsalted butterat room temperature
1cupgranulated sugar
2large eggs
1tspvanilla extract
1/2cupconfectioner's sugar
Instructions
Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper or silicone mats.
In a large bowl, whisk to combine the flour, cardamom, baking powder, salt, and lemon zest. Set aside.
Using a hand mixer, cream together the butter and granulated sugar on medium speed for about 2 minutes, until fluffy and combined.
Mix in the eggs and vanilla extract until incorporated, about 30 seconds.
Add the dry ingredients to the wet, and mix on low speed until the flour is incorporated.
Use a medium 1.5tbsp cookie scoop to portion out cookies, then roll the portioned dough into small balls, using the palms of your hands.
Place the confectioner's sugar in a bowl, and roll the cookie dough balls in the confectioner's sugar, coating generously. Place the balls on a sheet pan about 2 inches apart, 12 per half sheet pan.
Bake the cookies for 13 minutes, until the surface of the cookies have crinkled and the cookies have flattened slightly. The cookies will not be browned. Cool the cookies on a wire rack and serve.
Notes
Adapted from one of my old recipes for Meyer Lemon Crinkle Cookies. I increased the flour here and made a few other changes. If you want a flatter/thinner crinkle cookie here, you can use 1.75 cups of flour instead of 2. The bake time will be the same.Storing leftovers: Keep in an airtight container at room temperature for up to 3 days.Freezing: You may either freeze fully baked cookies in an airtight container for up to 3 months, or freeze raw dough balls. Roll in confectioner's sugar right before baking, then add a few extra minutes to bake time if baking straight from frozen. To thaw fully baked cookies, let sit at rom temperature for 2 hours.Lemon substitutes: You may try any citrus zest here, like orange, lime, or grapefruit.Cardamom: You may swap in ground cinnamon instead.