Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ¼ cup lemon juice
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Step 3: Stir in the lemon zest and lemon juice until evenly distributed throughout the dough.
- Step 4: Roll the dough into 1-inch balls. Roll each ball in powdered sugar until thoroughly coated. Place the sugared balls onto the prepared baking sheets, leaving some space between each cookie.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The cookies will "crinkle" as they bake and cool.
Notes
- Store these melt-in-your-mouth cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a delightful warm cookie experience, gently reheat a cookie in the microwave for 5-10 seconds; avoid over-heating to maintain that signature tender crumb.
- Serve these lemony delights alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
- To achieve maximum crinkle, ensure your powdered sugar is very fine and don't over-bake the cookies; slightly under-baked cookies will be softer and more prone to crinkling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American