Lemon Crinkle Cookies


2 cups all-purpose flour

1 tsp ground cardamom

1 1/2 tsps baking powder

1/2 tsp sea salt

Zest of 2 lemons

8 tbsp unsalted butter at room temperature

1 cup sugar

2 large eggs

1 tsp vanilla

1/2 cup confectioners sugar

Preheat the oven to 350, then line two cookie pans with parchment paper.

Whisk together flour, cardamom, baking powder, salt and lemon zest, then set aside.

Mix butter and granulated sugar on medium speed for 2 minutes, until fluffy and combined.

Mix in eggs and vanilla for 30 seconds.

Add dry ingredients to the wet and mix on low speed until incorporated.

Use a medium 1.5 tbsp cookie scoop to portion out dough, then roll dough into small balls.

Roll dough balls in the confectioner's sugar, coating generously.

Place the balls on a sheet pan about 2 inches apart.

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. Enjoy!
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