Rose Water Lemon Crinkle Cookies Recipe

Crinkle cookies that are great for spring and feel good. They smell great, with hints of flowery rose water and sour lemon zest.  

– 2 cups (270 g) all-purpose flour – 2 teaspoons baking powder – 1 stick (115 g) unsalted butter, softened at room temperature – 1 cup (210 g) granulated sugar – 2 large egg – 1 1/2 tablespoons lemon juice – 2 teaspoons lemon zest – 1/8 – 1/4 teaspoon lemon oil or extract, (use 1/2 – 1 teaspoon if using extract) – 2 teaspoons rose water – 1/2 teaspoon salt – pink gel food coloring , optional – 2/3 cup powdered sugar, for coating the cookie

INGREDIENTS

Reserve flour and baking powder in a bowl. Mix butter and sugar in another large basin. After beating eggs until creamy, add salt, lemon juice, zest, extract, and rose water. Color food if desired.  

INSTRUCTIONS

STEP 1

Add flour slowly while mixing on low speed until flour is all integrated and dough is smooth. Cover and chill the bowl for 2-4 hours or overnight. Before rolling balls, the dough must firm.   

STEP 2

Pre-heat the oven to 350°F (175°C) and line two baking sheets with parchment. From the fridge, roll dough into 1-inch (2.5-cm) balls.   

STEP 3

Roll each in powdered sugar (really pack it on) and lay on the baking sheet 2 inches (5 cm) apart.   

STEP 4

Bake cookies in preheated oven for 10-14 minutes until tops are cracked, sides are hard, and they no longer seem raw.  

STEP 5

After a few minutes on a baking sheet, cool biscuits on a wire rack. Cookies can be stored in an airtight container at room temperature for a week (we haven't tried longer).   

STEP 6

Orange Almond Carrot Cake With Creme Fraiche Frosting Recipe 

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