Crinkle Cut Cookies
Bake these lemon curd crinkle cut cookies from scratch! I’ve made these for years and they’ve always been a hit with how colorful and tasteful they turn out.
I use food coloring to make these colorful but it can absolutely be skipped and enjoyed in their natural light yellow look.
As always, these were baked at 7,000 feet above sea level.
Ingredients:
1/2 C butter room temperature
1 C sugar
2 eggs room temperature
3 tbl lemon curd
2 1/4 C flour
2 tsp baking powder
1/4 tsp salt
food coloring (optional)
powdered sugar to decorate
Directions:
Mix the butter and sugar in bowl until creamed and smooth.
Beat in eggs and lemon curd.
Whisk in salt, baking powder, and pour in flour in increments untilwell mixed.
Separate dough into 3 equal parts and use 2-3 drops of food coloring for each batch. Knead or mix dough until color is fully incorporated.
Wrap each dough ball in plastic wrap and place in refrigerator at least 1 hour to chill.
Turn oven to 350 degrees. Roll dough out into 1 inch balls and roll in the powdered sugar.
Place on cookie sheet 2-3 inches apart and bake for 14 minutes (10-12 if at sea level) and remove from oven. Let cool for 3 minutes and then move all cookies to wire rack or a fresh plate to cool completely.
