Rosewater Lemon Crinkle Cookies

Beautiful crinkle cookies that perfectly pair the floral notes of rose with the refreshing lemon. A box of these would make a great gift, that is if you’re willing to share.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup unsalted butter, softened to room temp
• 1 cup granulated sugar
• 2 large eggs
• 1 ½ tablespoons lemon juice
• 2 teaspoons fresh lemon zest from 1 large organic lemon
• ⅛ – ¼ teaspoon lemon oil or 1 teaspoon extract
• 2 teaspoons rose water
• ½ teaspoon salt
• About ⅔ cup powdered sugar, for coating

Instructions

1. Sift flour and baking powder in a bowl and set aside.
2. In another large mixing bowl, cream butter and sugar together until fluffy. Beat in eggs until creamy, then whisk in salt, lemon juice, zest, extract and rose water.
3. Add the flour gradually while beating mixture on very low speed until flour is completely incorporated and the dough is smooth, but be careful not to overmix.
4. Cover bowl and refrigerate for 2-4 hours or overnight. The dough needs to set before you can roll the balls.
5. Preheat oven to 350°F and line two baking sheets with parchment paper.
6. Remove dough from the refrigerator and roll it into 1-inch balls. Roll each one thoroughly in powdered sugar and place on the baking sheet, about 2 inches apart.
7. Bake in preheated oven for 10-14 minutes, until cookies are cracked on top, don’t look raw anymore and their sides are firm to the touch.
8. Cool on baking sheet for a few minutes, then continue cooling on a wire rack. Store leftover cookies in an airtight container at room temperature for up to a week.