lemon almond crinkle cookies

(1 rating)
Recipe by
Patsy Fowler
Anderson, SC

these cookies are good and lemonly my friends and family love these

(1 rating)
yield 5 dozen
prep time 10 Min
cook time 10 Min

Ingredients For lemon almond crinkle cookies

  • 2 c
    sugar
  • 2 Tbsp
    lemon zest, grated
  • 1 c
    butter, unsalted, room temperature
  • 2 lg
    eggs, room temperature
  • 1 Tbsp
    almond extract
  • 1/2 tsp
    salt
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 3 1/4 c
    all purpose flour
  • 1/2 c
    powdered sugar

How To Make lemon almond crinkle cookies

  • 1
    preheat oven to 350. prepare baking sheets with parchment paper. set aside.
  • 2
    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.
  • 3
    add butter, cream until light and fluffy, 3-5minutes. add in almond extract and eggs. mix until combined.
  • 4
    scrape sides down as needed. add salt, baking powder, baking soda and flour. mix until combined. scrape sides of bowl as necessary.
  • 5
    pour powdered sugar onto a large plate. scoop 1 tablespoon portions of dough and roll into a ball. roll in powdered sugar until coated.
  • 6
    place on baking sheet and repeat with remaining dough. i make 12 per sheet, but you could easily fit 18.
  • 7
    bake for 9-11 minutes or until bottoms begin to barely brown and cookie look matte.
  • 8
    remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

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