Description
A recipe for bright, tangy lemon cookies with a cracked, powdered sugar coating.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar, for rolling
Instructions
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the granulated sugar and softened butter until creamy.
- Beat in the eggs one at a time. Mix in the lemon juice and zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.
- Cover the dough and chill for at least 2 hours.
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Place the powdered sugar in a shallow dish.
- Scoop the chilled dough into balls, about 1 inch in diameter. Roll each ball thoroughly in the powdered sugar until completely coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set and the cookies have cracked. Do not overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, make sure your lemon zest is finely grated.
- Chill the dough for longer than 2 hours if you prefer a thicker cookie.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 2
- Cholesterol: 30
Keywords: lemon cookies, crinkle cookies, citrus dessert, powdered sugar cookies, easy baking