LEMON WRINKLE COOKIES
Bright, soft, chew-in-the-middle lemon cookies coated in sweet powdered sugar with that gorgeous crackled top! These are incredibly easy to make and packed with refreshing citrus flavor. Save this recipe for your next baking day! 👇
⏱️ Prep time: 15 mins | Chill time: 1 hour | Bake time: 10–12 mins
🍪 Yield: ~20–24 cookies
🛒 INGREDIENTS
For the Cookie Dough:
* 1/2 cup (1 stick / 115g) unsalted butter, softened at room temperature
* 1 cup (200g) granulated white sugar
* 2 large eggs, room temperature
* 1 tbsp fresh lemon zest (about 1–2 lemons)
* 2 tbsp freshly squeezed lemon juice
* 1/2 tsp pure vanilla extract
* 2 cups (250g) all-purpose flour
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/4 tsp salt
* (Optional) 2–3 drops yellow food coloring (for that vibrant lemon color)
For Coating:
* 1/3 cup granulated sugar (prevents powdered sugar from melting while baking)
* 1/2 cup powdered (confectioners') sugar
🥣 INSTRUCTIONS
1️⃣ Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy (about 2–3 minutes).
2️⃣ Add Wet Ingredients: Beat in the eggs one at a time. Add the lemon zest, fresh lemon juice, vanilla extract, and yellow food coloring (if using). Mix until smooth and well combined.
3️⃣ Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4️⃣ Mix Dough: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula just until a soft dough forms.
5️⃣ Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (chilling is key to stop them from spreading too flat!).
6️⃣ Prep Oven & Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
7️⃣ Roll & Coat: Set up two small bowls: one with granulated sugar and one with powdered sugar. Scoop 1-inch balls of dough. Roll each ball in granulated sugar first, then generously roll in powdered sugar until heavily coated.
8️⃣ Bake: Place dough balls about 2 inches apart on the baking sheets. Bake for 10–12 minutes until the edges are set and the tops are cracked/wrinkled. Do not overbake—the centers should remain soft!
9️⃣ Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Pro Tips:
* Double Coat Sugar: Rolling in granulated sugar before powdered sugar creates an extra thick, bright white crackle that doesn't melt away in the oven!
* Storage: Store in an airtight container at room temperature for up to 5 days.
📌 Don't forget to Like, Share, and Save this post for later! Happy Baking! 🍋💛
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