Description
These delightful cookies are bursting with bright lemon flavor and feature that iconic crinkled, powdered sugar crust. A perfect balance of tangy and sweet, they’re surprisingly easy to make and irresistibly soft and chewy.
Ingredients
Scale
- 1 cup (200g) Granulated Sugar, divided
- 2 tbsp Fresh Lemon Zest (from 2–3 lemons)
- 1/2 cup (113g) Unsalted Butter, melted
- 1 Large Egg
- 2 tbsp Fresh Lemon Juice
- 1 3/4 cups (210g) All-Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup (60g) Powdered Sugar, for coating
Instructions
- In a large bowl, combine 1 cup granulated sugar and lemon zest. Rub with fingertips for 1-2 minutes until fragrant. Whisk in melted butter, egg, and lemon juice until smooth.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined. Cover and chill dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place remaining 1/4 cup granulated sugar in one shallow bowl and powdered sugar in another.
- Scoop tablespoon-sized dough balls (about 1.5 tbsp). Roll each ball first in granulated sugar, then generously in powdered sugar. Place 2 inches apart on baking sheets.
- Bake for 9-11 minutes, until edges are lightly golden and centers are set but soft. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 10 mins