Lemon Crinkle Cookies

Name: Lemon Crinkle Cookies (Elevated)
Total time: 1 h 15 min
Yield: 18
Cuisine: French
Ingredients: 1 cup Almond Flour; 3/4 cup All-Purpose Flour; 1/4 tsp Baking Powder; 1/8 tsp Salt; 1 1/2 cups Powdered Sugar - for coating; 1/2 cup Unsalted Butter - browned; 1/2 cup Granulated Sugar; 2 Large Egg Yolks; 2 tbsp Meyer Lemon Juice; 2 tbsp Meyer Lemon Zest; 1 tsp Almond Extract

⏱1h 15m

👥18

🔥150 cal

Medium

🍽️French

Delicate and intensely flavored cookies featuring Meyer lemon zest and almond flour for a sophisticated taste and texture. A brown butter base adds depth.

1 cup Almond Flour

3/4 cup All-Purpose Flour

1/4 tsp Baking Powder

1/8 tsp Salt

1 1/2 cups Powdered Sugar - for coating

See all 11 ingredients ↓

(0 reviews)

⏱1h 15m

👥18

🔥150 cal

Medium

🍽️French

Delicate and intensely flavored cookies featuring Meyer lemon zest and almond flour for a sophisticated taste and texture. A brown butter base adds depth.

#cookies #lemon #dessert #baking #almond #meyer lemon

Instructions

Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
Brown the Butter: Melt butter in a saucepan over medium heat, swirling occasionally, until golden brown and fragrant. Let cool slightly.
In a medium bowl, whisk together the Almond Flour, All-Purpose Flour, Baking Powder, and Salt.
In a large bowl, cream together the browned Butter and Granulated Sugar until light and fluffy.
Beat in the Egg Yolks one at a time, then stir in the Meyer Lemon Juice, Meyer Lemon Zest, and Almond Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Chill the dough for at least 1 hour, or preferably overnight.
Shape the dough into 1-inch balls. Roll each ball generously in the Powdered Sugar, ensuring it is fully coated. Re-roll in powdered sugar if needed.
Place the coated dough balls onto the prepared baking sheets, leaving space between each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Ingredients

1 cup 105 g Almond Flour
3/4 cup 90 g All-Purpose Flour
1/4 tsp 1.25 mL Baking Powder
1/8 tsp 0.625 mL Salt
1 1/2 cups 180 g Powdered Sugar - for coating
1/2 cup 113 g Unsalted Butter - browned
1/2 cup 100 g Granulated Sugar
2 2 Large Egg Yolks
2 tbsp 30 mL Meyer Lemon Juice
2 tbsp 30 mL Meyer Lemon Zest
1 tsp 5 mL Almond Extract

Equipment

Mixing Bowls
Whisk
Electric Mixer
Saucepan
Measuring Cups and Spoons
Baking Sheets
Parchment Paper
Wire Rack

Instructions

Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
Brown the Butter: Melt butter in a saucepan over medium heat, swirling occasionally, until golden brown and fragrant. Let cool slightly.
In a medium bowl, whisk together the Almond Flour, All-Purpose Flour, Baking Powder, and Salt.
In a large bowl, cream together the browned Butter and Granulated Sugar until light and fluffy.
Beat in the Egg Yolks one at a time, then stir in the Meyer Lemon Juice, Meyer Lemon Zest, and Almond Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Chill the dough for at least 1 hour, or preferably overnight.
Shape the dough into 1-inch balls. Roll each ball generously in the Powdered Sugar, ensuring it is fully coated. Re-roll in powdered sugar if needed.
Place the coated dough balls onto the prepared baking sheets, leaving space between each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition per serving

Calories 150

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Lemon Crinkle Cookies

Lemon Crinkle Cookies

Ratings & Reviews

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