Chocolate Crinkle Cookies are a classic cookie for the holidays, but did you know you can make them in other flavors too? These Lemon Crinkle Cookies have lots of fresh lemon zest and a hint of cardamom for a bright and exotic flavor!
10ouncesall-purpose flour, by weight(2 cups, measured)
Zest of 2 lemons
8tbspunsalted butterat room temperature
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.
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.