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 baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ¼ cup lemon juice
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Cream together the softened butter and granulated 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, baking soda, 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 granulated sugar until completely coated. Place the sugar-coated 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 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 warm, gooey center, gently reheat a cookie in the microwave for 5-10 seconds.
- Serve these delightful lemon cookies alongside a scoop of vanilla bean ice cream for a refreshing summer treat.
- To ensure perfectly crinkled cookies, don't overbake them; slightly soft centers are key to their melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American