Ingredients
Equipment
Method
Prepare the Dough
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, fresh lemon juice, vanilla extract, and optional yellow food coloring until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and sticky.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2 hours. Chilling is crucial for the crinkle effect.
Bake the Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the coating: In one small bowl, place 1/2 cup granulated sugar. In another small bowl, place 1/2 cup powdered sugar.
- Scoop rounded tablespoons of the chilled dough (about 1.5 inches or 30g each). First, roll each dough ball in the granulated sugar, ensuring it's fully coated.
- Next, thoroughly roll the sugar-coated dough ball in the powdered sugar, making sure it's completely covered with a thick layer. This double-coating is key for prominent crinkles.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. The cookies will spread and crackle beautifully.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra lemon flavor, you can make a simple lemon glaze (powdered sugar + lemon juice) and drizzle it over the cooled cookies. Store cookies in an airtight container at room temperature for up to 3-4 days. For best crinkle results, ensure your powdered sugar coating is thick and even.