Rose water lemon crinkle cookies

rose water lemon crinkle cookies on pink plate with milk

Refreshing crinkle cookies, perfect for spring! With notes of floral rose water and tangy lemon zest, they are very impressive.




  1. Sift flour and baking powder in a bowl and set aside. In another large mixing bowl, cream butter and sugar together. Beat in eggs until creamy, then whisk in lemon juice, zest, extract and rose water. Add food coloring if desired. Add the flour gradually while beating mixture on low speed until flour is completely incorporated and the dough smooth, be careful not to overmix. Cover bowl and refrigerate for 2-4 hours or overnight. The dough needs to harden a bit before you can roll the balls. 
  2. Preheat oven to 350°F (175°C), line two baking sheets with parchment paper. Remove dough from the refrigerator and roll it into 1-inch (2.5-cm) balls. Roll each one in powdered sugar and place on the baking sheet, about 2 inches (5 cm) apart. 
  3. Bake in preheated oven for 10-14 minutes, until cookies are cracked on top, don’t look raw anymore and their sides are hard to the touch. 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 (we haven’t been able to keep them beyond that). 


I baked my cookies for exactly 12 minutes, but I feel the 10-14 minute range is best for these, depending on the actual size of your cookies. I used a medium cookie scoop that has a volume of about 2 tablespoons and makes 18 cookies.