Ingredients
Cookie Dough
- 1 cup granulated sugar (200g)
- 1 tablespoon grated lemon zest (about 2 lemons)
- ½ teaspoon salt
- ½ cup unsalted butter, melted (113g)
- 2 large eggs, room temperature
- ¼ cup fresh lemon juice (about 2 lemons, 60ml)
- 1-2 drops yellow gel food coloring (optional)
- 1 teaspoon vanilla extract
- 2⅓ cups all-purpose flour (280g)
- ½ teaspoon baking soda
Coating
- ¼ cup granulated sugar (50g)
- ¾ cup powdered sugar (90g)
Instructions
- Prepare the Cookie Dough: In a large bowl, whisk together the granulated sugar, lemon zest, and salt. Rub the sugar and zest together with your fingers until the mixture feels like wet sand for enhanced lemon aroma. Whisk in the melted butter, eggs, lemon juice, and vanilla extract until fully combined. If desired, add 1 to 2 drops of yellow gel food coloring for a brighter lemon color.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour and baking soda. Gradually fold the flour mixture into the wet mixture until just combined. Cover the dough and refrigerate for at least 4 hours or up to 24 hours to develop flavor and firm up for easier handling.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare the Sugar Coatings: Place the granulated sugar and powdered sugar each into separate small bowls. These will be used to coat the cookie dough balls before baking.
- Scoop and Chill Dough Balls: Using a cookie scoop or tablespoon measure, portion out 12 dough balls (about 1½ tablespoons or 28g each). Return the remaining dough to the refrigerator to keep chilled while baking the first batch.
- Roll and Coat: Roll each dough ball gently between your palms to form smooth spheres. First, coat each ball in granulated sugar, then roll again in powdered sugar. Arrange the coated dough balls on the prepared baking sheet, spacing them about 1½ inches apart. For an extra touch, lightly dust with powdered sugar through a fine mesh sieve.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, until the tops crack and the edges start to turn golden brown. This ensures a chewy texture and signature crinkle look.
- Cool the Cookies: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps them set properly.
- Repeat and Store: Repeat the scooping, rolling, coating, and baking process with the remaining dough. Once fully cooled, store the cookies in an airtight container for up to 5 days to maintain freshness.
Notes
- For best flavor and texture, refrigerate the dough for at least 4 hours or overnight.
- Using room temperature eggs helps with smooth mixing.
- The optional yellow gel food coloring enhances the lemon appearance but can be omitted.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Allow cookies to cool completely on a wire rack for maximum chewiness.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- If desired, you can double the recipe to make more cookies.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
