by: Dan Pelosi
Cook Time
30 minutes
Prep Time
60 minutes
Refrigeration Time
60 minutes
Yield
18 cookies
@grossypelosi
“While most commonly made as a chocolate cookie, this crinkle cookie recipe uses lemon juice and zest to add a double hit of tangy sweetness.”
Total Time
30 minutes
Prep Time
60 minutes
Yield
18 cookies
summary
Crinkle cookies are a holiday classic, perhaps because they appear as if a fresh, gorgeous snowfall has just dusted them, or perhaps because of their famously chewy insides. Almond flour adds a subtle almond flavor, but more importantly it’s the secret to making these cookies extra tender and chewy.
ingredients
- COOKIE INGREDIENTS:
- 1¾ cups all-purpose flour
- ½ cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1 large egg, room temperature
- 3 tablespoons lemon juice
- ½ teaspoon vanilla extract
- TO ROLL COOKIES:
- ½ cup white granulated sugar
- 1 cup powdered sugar
directions
- Line a baking sheet with parchment and set aside.
- In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer with a paddle attachment, combine butter, sugar and lemon zest. Mix on medium low for 1 to 2 minutes until combined. Add the egg and mix for one minute more. Stop the mixer and scrape down the bowl with a spatula.
- With the mixer on low, stream in the lemon juice and vanilla extract and mix until combined.
- Stop the mixer and add the dry ingredients. Start the mixer on low and mix until there are no visible streaks of flour. Use a spatula to finish mixing the dough by hand.
- Cover the bowl with plastic and chill in the refrigerator for at least 1 hour or up to 24 hours.
- When ready to bake, preheat the oven to 350°F.
- Add the remaining granulated sugar to one bowl and the powdered sugar to another. Use a 2-tablespoon scoop to portion the dough. Roll each scoop of dough into a ball and then into the granulated sugar, followed by the powdered sugar. Make sure each cookie is heavily coated.
- Place dough balls on the prepared baking sheet 3 inches apart. (You’ll bake the cookies in two batches.) Bake for 13 to 15 minutes until the tops are matte and crackled and the cookies are just starting to turn golden around the bottom edges.
- Remove cookies from the baking sheet and let cool on a cooling rack. Let the baking sheet cool and repeat with the second batch of cookies.
notes
Shorten refrigerator rest time by placing rolled cookie dough balls into the freezer for 20 minutes.
