Pesach Lemon Crinkle Cookies

These lemon crinkle cookies are bright, soft, and packed with fresh citrus flavor. The trick is rubbing the lemon zest into the sugar first it releases all the oils and makes the whole dough smell incredible. They bake up with those beautiful crackly tops and a soft, almost melt-in-your-mouth center.

This recipe makes a lot of cookies, which is perfect for Pesach when there are always people stopping by and desserts disappearing quickly. If you want a smaller batch, you can easily halve the recipe.

Yield: about 40–50 cookies

Ingredients

1/2 cup oil

2 cups sugar

Zest of 2 lemons

2 1/2 cups potato starch

2 1/2 cups almond flour

2 teaspoons baking powder

4 eggs

1 teaspoon vanilla extract

2 tablespoons lemon juice (about 1 lemon)

Coating

1/2 cup sugar

1/2 cup confectioners’ sugar

Instructions

1. Preheat oven to 350°F. Line a metal baking sheet with parchment paper.

2. In a large bowl, add the sugar and lemon zest. Using your fingers, massage the zest into the sugar until fragrant.

3. Add the potato starch, almond flour, and baking powder and whisk to combine.

4. In a second bowl, whisk together the eggs, oil, lemon juice, and vanilla extract.

5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.

6. Scoop the dough and roll into balls.

7. Roll each ball first in granulated sugar, then in confectioners’ sugar, coating well.

8. Place on the prepared baking sheet, leaving space between each cookie.

9. Bake for 9 minutes, until the cookies spread slightly and develop their signature crinkle tops.

10. Let cool on the pan for a few minutes before transferring to a cooling rack.

Soft, lemony, and perfectly crackled these are the kind of cookies that disappear fast.

Recipe by Yocheved Shvarzblat