These crispy, crackle cookies are pure holiday coziness! The combination of the citrus zest paired with the warm cinnamon spices pair beautifully with a cup of tea!
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- zest of one orange (about 1 tablespoon)
- zest of one lemon (about 1 teaspoon)
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon kosher salt
- 2 1/2 cups all purpose flour
- For rolling: 1/4 cup granulated sugar
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter granulated sugar and brown sugar together for 3 minutes until light and fluffy. Add in the egg, vanilla extract, almond extract, orange zest, lemon zest, cinnamon, baking soda, cream of tartar, and salt. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Using a small (1- tablespoon) cookie scoop, portion the dough out and roll it into balls. Roll the balls in the extra granulated sugar and place on the prepared baking sheet 2- inches apart.
- Bake for 11 – 13 minutes until the edges are lightly golden and the tops are crackled.
- Allow the cookies to cool on the baking sheet for 2 – 3 minutes and then transfer to a wire rack to cool completely.
Store airtight for up to 3 days at room temperature.
These are crispy cookies, but try not to over-bake them, as they can become hard once they’ve cooled.
Keywords:: cookies and cups, cookies , cookie recipe, cinnamon cookies crackle cookies