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pale lemon cookies with white powdered-sugar cracks and tiny lemon zest flecks baked into their light yellow centers, without lemon slices or other props
Andre Lewis

Lemon Crinkle Cookies

Rub the zest into the sugar before mixing the dough so the lemon flavor isn't trapped in a few isolated flecks. These use butter and fresh lemon juice for a tender citrus cookie, with a generous powdered-sugar coating to show the cracks. Let the dough chill until firm enough to roll; adding extra flour to a warm sticky dough makes a heavier cookie than you meant to bake.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 tbsp finely grated lemon zest
  • 1 large egg
  • 2 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1/4 cup granulated sugar for rolling
  • 1/2 cup powdered sugar

Method
 

  1. Rub lemon zest into the 3/4 cup sugar with clean fingertips until fragrant. Beat with the butter until creamy, then beat in egg, lemon juice and vanilla.
  2. Whisk flour, baking powder and salt and mix into the butter just until combined. Cover and refrigerate for 1 hour, additional to active prep time.
  3. Heat the oven to 350°F and line two baking sheets. Divide the chilled dough into 24 balls; roll each in coating granulated sugar, then powdered sugar.
  4. Bake one sheet at a time for 11 to 12 minutes, until cracked on top and set around the rim without dark browning.
  5. Leave on the sheets for 5 minutes, then cool on racks before stacking.