Soft Lemon Crinkle Cookies
Light, soft and incredibly delicious these lemon cookies is a perfect fit for any occasion.
Servings: 50 cookies
Calories: 55kcal
Ingredients
- 4 oz almond flour (or ⅔ cup)
- 4 oz butter from the fridge
- 1 ¼ cup flour (7 oz)
- 1 egg
- ½ cup sugar
- 1 tablespoon baking powder
- 1 lemon (juice + zest) approx 4-5 oz
- ½ cup powdered sugar (for coating)
Instructions
- In a food processor add all dry ingredients: almond flour, all purpose flour, baking powder, sugar and lemon zest. Pulse a few times. Add cold butter cut in cubes.
Pulse until you get a crumbly dough. - Mix in an egg and finally lemon juice (approx ¼ cup).
- Knead briefly until all ingredients are well combined. Don’t knead for too long as butter will start to melt.
- Cover the dough with a plastic wrap and let rest in the fridge for 20-30 minutes.
- Preheat the oven to 375F.
- Cut of a piece from the dough ball.
- Roll it into a rope approx ½ inch thick. Cut the rope into ½ inch pieces.
- Quickly roll each piece between the palms forming a ball shape and roll it in powdered sugar.
- Place on a baking sheet lined with parchment paper. Bake for 10-12 minutes in a preheated to 375F oven.
- The cookies should mostly remain pale and only brown lightly on the edges.
Nutrition
Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 41mg | Potassium: 8mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.3mg