Lemon Almond Crinkle Cookies

I may be in a bit of a hurry for the summer to end.  I am already in cookie baking mode.  I couldn't help myself.  I don't usually get into cookie baking until end of summer.  But Munchkin is in a hurry for Santa to come already and that makes me think of cookies.  Ok, let me back up a bit.  Yes, Munchkin is in a hurry for santa...  A few weeks ago we were at Costco.  I decided to walk through their newly placed Christmas section.  I was perusing the toys and all of a sudden she spotted a toddler size drum set.  She totally flipped with excitement.  I thought the best course of action to avoid a scene in the middle of Costco was to say "If you are a good girl maybe Santa will bring it for Christmas".

So, last week she was standing by the back door looking out the window.  I asked her what she was doing.  She said "Waitin' for HoHo".  Oh no!  Christmas is almost 4 months away. Maybe that was a bad idea.

Well, I am a hard core Christmas baker.  But, I wanted to make something different.  These Lemon Almond Crinkle Cookies were inspired by a recipe I saw a long time ago on Laurens Latest, but never got around to trying it.  So I had to put my own spin on it, then I spun it some more and a little more.   What I came up with is amazing.

Chad and Munchkin have been going crazy over these.  I have banned myself from the cookie jar.  My self control may be a little lacking when it comes to lemon sweets.  You are going to love these.  They are crisp on the outside and chewy inside.  The lemon is present but doesn't hit you over the head.  The almond elevates this cookie and gives it such a lovely flavor. You are going to go crazy for these!

Enjoy!

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Lemon Almond Crinkle Cookies
makes 5 dozen 1 tablespoon cookies

2 cups granulated sugar
2 tablespoons lemon zest
1 cups unsalted butter, room temperature
2 large eggs, room temperature
1 tablespoon almond extract

½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
3 ¼ cups all purpose flour
½ cup powdered sugar

Preheat oven 350°F. Prepare baking sheets with parchment paper.  Set aside.

In the bowl of a stand mixer or an electric mixer combine sugar and lemon zest with your fingertips (by pinching the two together) until sugar is thoroughly coated in lemon.

Add butter, cream until light and fluffy, approximately 3-5 minutes.  Add in almond extract and eggs.  Mix until combined.  Scrape sides down as needed.  Add salt, powder, soda and flour.  Mix until combined.  Scrape sides of bowl as necessary.

Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball.  Roll in powdered sugar until coated.  Place on baking sheet and repeat with remaining dough.  I made 12 per sheet, but you could easily fit 18.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.  Serve and enjoy!

Inspired by Lauren's Latest

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

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