This recipe pairs two of my favorite ingredients, meyer lemons and pistachios, in these soft, chewy cookies. They’re lemony, nutty, and very refreshing. They’re the perfect cookies for Spring. These Pistachio-Lemon Crinkle Cookies are addictive, with a great combination of tartness from the lemons and the sweetness from the powdered sugar. So quick and easy to make, you’ll be eating delicious cookies in less than an hour.
Pistachio-Lemon Crinkle Cookies
Yields 2-3 dozen cookies
1/2 cup powdered sugar
1 cup granulated sugar
1 tablespoon lemon zest
1/2 cup butter, softened
1/2 teaspoon vanilla extract or vanilla bean paste
2 tablespoons lemon juice
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup pistachios, finely chopped
Preheat oven to 350 degrees F. Line baking pan with parchment paper or silicone baking mat.
Pour powdered sugar onto a large plate. Set aside.
Combine the sugar and lemon zest in a bowl of a mini food processor and pulse a few times until fragrant. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and lemon sugar together until light and fluffy. Add the vanilla, egg, and lemon juice until well incorporated . Stir in the flour, salt, baking powder, baking soda, and pistachio and mix until just combined.
Roll a heaping teaspoon of dough into a ball and roll in the powdered sugar to cover dough entirely in sugar. Place on baking sheet and repeat with remaining dough.
Chill the cookie dough in the refrigerator for 30 minutes before baking to prevent cookies from spreading too much.
Bake until bottoms begin to brown, around 9-11 minutes. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Adapted from Lauren’s Latest.
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