Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5-8 drops yellow food coloring (optional)
Coating
- 1/4 cup sugar
- 3/4 cup powdered sugar (aka icing sugar or confectioners sugar)
Instructions
- Mix Dry Ingredients: In a large bowl, thoroughly combine the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter and 1 cup sugar together until the mixture becomes fluffy and light, about two minutes. This process aerates the dough for tender cookies.
- Add Wet Ingredients: To the creamed butter and sugar, add the egg, lemon juice, lemon zest, vanilla extract, and yellow food coloring if using. Mix until all ingredients are evenly combined and smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, mixing just until incorporated and a dough forms. Avoid overmixing to keep cookies tender.
- Chill Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for 2 hours. This resting period firms the dough, making it easier to roll and preventing excessive spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Form Cookie Balls: Using a small cookie scoop or spoon, scoop dough and roll it into uniform balls. The dough should be firm but scoopable; if too soft, return it briefly to the fridge or freezer.
- Coat Dough Balls: Roll each dough ball first in regular sugar, then generously coat with powdered sugar. This double coating creates the signature crinkle appearance as the cookies bake.
- Arrange and Bake: Place the coated dough balls two inches apart on the prepared baking sheets to allow space for spreading. Bake in preheated oven for 10-12 minutes until the tops are cracked and slightly firm.
- Cool Cookies: Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, which lets them set up perfectly.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- If the dough becomes too sticky to handle, chill it longer to prevent cookies from spreading too much.
- Yellow food coloring is optional but helps enhance the lemony color of the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a more intense lemon flavor, add an extra 1/2 teaspoon of lemon zest.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
