You know what I like? Easy recipes. Ones without excessively long ingredient lists. I made one recipe recently that had about 30 ingredients and was made over the course of two days. It was totally worth all the trouble, but now I'm in the mood for something ridiculously simple. These gluten free lemon crinkle cookies are just that!
If you have a few leftover egg whites, this is a great use for them. I usually make a favorite drink of mine, German egg liqueur, around this time of year for Easter, and always have so many egg whites that I really don't have a use for. I know that angel food cakes use a lot of egg whites, but they use too many – my egg liqueur recipe (which is way more delicious than it sounds!) only calls for 8 eggs.
For this recipe, you need two egg whites, which you beat and combine with the flour mixture. I normally groan when I see a recipe calling for beating egg whites, but it's actually quicker and less fussy than beating butter. The dough will be a regular thick cookie dough so you don't have to worry about the eggs deflating or mixing a little too much.
I originally made these lemon crinkle cookies without the lemon zest and extract, thinking they'd make some fine almond cookies, but they just tasted bland. You definitely want to add some kind of extract! These cookies are almond flour-based, which is a pretty bland flour to begin with, so without the extract and zest, these crinkle cookies are a blank palate.
I'm thinking of using lime zest, coconut extract and rolling them in toasted coconut next time for a more summer-y version! By the way, you don't have to roll the cookie dough balls in powdered sugar. They taste just as good without. The only difference is that they don't crackle.
If you don't have almond flour on hand, try these lemon ricotta cookies for something different! They're a perfect lemony treat.